A quiet and very nutritious dish, toothsome with appealing presentation.
¾ cup Delta Belle White Rice
1 pound chicken breasts, cut in ¾ inch cube
2 tbsp pepper
1 bunch bok choy, coarsely chopped (about 1 pound)
¾ pound asparagus, chopped in ¾ inch lengths
1 small bell pepper, diced
1 small yellow onion, diced
1 tbsp fresh grated ginger
¾ cup cashews
1 tbsp minced garlic
1/4 cup chicken broth
1 tbsp rice vinegar
2 tbsp fine soy sauce
2 tbsp dark brown sugar
1 tbsp corn starch
Sesame oil, for frying
Cook rice according to label.
In small sauce pan combine broth and corn starch, mixing well. Add vinegar, soy sauce, ginger, and brown sugar. Heat, stirring until a slightly thickened sauce is evident. Set aside.
In large wok (otherwise, large skillet), heat 2 tbsp sesame oil. Season chicken with pepper and salt, and fry over high heat stirring often until browned. Move to side of wok.
To wok, add tbsp oil, garlic, bell pepper, and onion. Quickly cook over high heat, stirring often. When onions translucent, move vegetables to side of wok alongside chicken.
To wok, add 2 tbsp sesame oil, asparagus, bok choy, and cashews. Over high heat, cook while stirring and flipping often until bok choy slightly wilted.
Move chicken and vegetables from side of wok into bok choy blend, mixing well. Add sauce, blending well. Plate the chicken and bok choy, making a shallow nest in the center. To a shallow 3 inch bowl, spoon in rice and slightly pack. Quickly invert into chicken and bok choy for presentation.