1 tbsp roasted peanut oil
1 lb boneless, skinless chicken breasts, lightly pounded and cut into thin strips
1 red bell pepper, very thinly sliced
1 yellow bell pepper, very thinly sliced
1 medium sweet onion (such as Vidalia), thinly sliced
1 tbsp sugar
1 tsp Vietnamese chili paste (or less)
2 tbsp fish sauce
2 tbsp low-sodium soy sauce
2 tbsp lime juice
4 heads baby bok choy or ½ head regular bok choy, halved lengthwise, then cut crosswise into bite-size pieces
1/3 cup raw unsalted cashews
½ cup loosely packed, chopped fresh cilantro
Heat peanut oil in a large nonstick pan or wok over medium-high heat until hot but not smoking. Add chicken, bell peppers, onion, sugar, and chili paste and cook, stirring often, until onion and peppers are wilted and chicken is tender and cooked through, about 8 to 10 minutes.
Whisk in fish sauce, soy sauce, and lime juice. Add onion-pepper mixture and bok choy. Cook, stirring often, until bok choy is just wilted, about 4 minutes. Add cashew and cilantro and cook for 1 minute more. Serve.
-Kathleen Daelemans, Getting Thin and Loving Food