With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Category: not set
Cuisine: not set
1 tablespoon canola oil
1 pound boneless skinless chicken breasts cut into strips
1 cup chopped celery
1 medium sweet red pepper julienned
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 cup stir-fry sauce
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 head bok choy trimmed
1/2 cup salted cashews
Hot cooked rice
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