Chinese Chicken And Cashews
|Boneless skinless chicken breast halves||1 1⁄2 Pound, cut into 3/4 inch pieces|
|Soy sauce||1 Tablespoon|
|Dry white wine||1 Tablespoon|
|Bok choy stalks||2 Large, chopped to make 2 cups (With Leaves)|
|Plum sauce||3 Tablespoon|
|Green onions and tops||2 , sliced|
|Dry white wine||2 Tablespoon|
|Dry roasted cashews||1⁄2 Cup (8 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
1. Mix chicken, soy sauce and 1 tablespoon wine in 2-quart casserole. Cover and refrigerate 30 minutes.
2. Cover chicken tightly and microwave on high 4 minutes, stirring after 2 minutes. Stir in bok choy, plum sauce and onions. Cover tightly and microwave 2 to 3 minutes or until bok choy is crisp-tender.
3. Mix cornstarch and 2 tablespoons wine; stir into chicken mixture. Microwave uncovered 4 to 5 minutes, stirring every minute, until sauce is slightly thickened. Stir in cashews. Serve over rice.