Spicy Lemongrass Chicken and Bok Choy Stir-Fry

Serves 4

Lemongrass gives this stir-fry bright, fresh flavor. To prepare the lemongrass, trim off the root end of the stalk. Peel away the tough outer layers to get to the pale core. Use only the bottom 4 or 5 inches of the stalk, which is the most tender, and chop finely.

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

• 1 pound chicken breast stir-fry strips
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh lemongrass
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 4 heads baby bok choy, coarsely chopped
• ¼ cup roasted salted cashews, finely chopped
• ¼ cup chopped fresh cilantro

Season the chicken with the salt and black pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes.

Add the lemongrass, ginger, garlic, and pepper flakes to the skillet. Cook, stirring, for 1 minute. Add the remaining 1 tablespoon olive oil. Add the bok choy and cook, stirring, until beginning to soften but still crisp, 2 to 3 minutes. Remove the skillet from the heat. Top with the cashews and cilantro and serve.