CASHEW CHICKEN AND BOK CHOY

1 tablespoon olive oil
1 pound chicken thighs (boneless, skinless, thinly sliced)
2 heads baby bok choy (thinly sliced)
3 cloves garlic (peeled, sliced)
1/2 teaspoon chili flakes
1/3 cup roasted cashews (roughly chopped)
1/4 cup cilantro (stemmed, chopped)
1/4 cup water 1 tablespoon soy sauce or tamari
1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)

Place a large cast-iron pan over high heat and add olive oil. Pat the chicken dry with paper towels, season with salt and pepper, then add it to the pan in an even layer.
Cook without moving for 3 minutes until golden brown, flip and stir in the bok choy, garlic, and cashews. Season with salt and pepper then continue to cook for another 2 minutes. Deglaze the pan with water, and cook for 1 minute more. Stir in the soy sauce and Sriracha. Add the chopped cilantro, and toss to combine. Remove to a platter, and serve! Tip: For a tasty, crunchy alternative to cashews, try peanut.

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