Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad
Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds.
Drain in a colander, then rinse under cold water to stop cooking and drain well.
Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined.
Stir in sesame seeds.
Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
Divide bok choy among 4 serving bowls and spoon chicken salad on top.
Drizzle with some of remaining dressing and sprinkle with cashews.
Transfer remaining dressing to an airtight container and chill for another use.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.