Chicken Stir-Fry With Celery and Cashews Recipe
A simple delicious dish of crunchy sweet celery with tender chicken and creamy cashew nuts.
Ingredients
- 1 Head Of Celery
- 350 Grams Chicken Tenders
- 1/3 Cup Unsalted Cashew Nuts
- 3 Ginger Slices
- 1 Garlic Clove Minced
- 2 Tbsp Oil
- 2 Tsp Oyster Sauce
- 1/2 Cup Water
- 1 Tsp Sugar
- 1/2 Tsp salt
- 1/3 Reserved liquid from cooked celery.
Marinade For Chicken
- 1/4 Tsp Salt
- 1/4 Tsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tsp Cornstarch
- 2 Tbsp Water
- 1/4 Tsp White Pepper
Instructions
- Cut the chicken tenders into 1-inch chunks.
- Season chicken with marinade, and set aside for 15 minutes.
- Wash the celery stalks; remove and discard the foliage; dry thoroughly with paper towels.
- Cut the celery stalks on a bias at 45 degrees into 1/2 inch pieces.
- Heat 1/2 tbsp oil to medium hot, add ginger slices, and saute till fragrant.
- Add celery and saute for 1 minute, then add sugar and salt and saute for 1 minute.
- Add 1/4 cup water, cover, and cook for 3 minutes.
- Transfer celery onto a plate, save the liquid, and set aside.
- Add 1 1/2 oil to a clean pan and heat to medium-high.
- Add chicken, gently loosen meat evenly in pan and leave to cook for 1 minute, turn chicken over, add garlic and saute for 3 minutes.
- Add the oyster sauce, the reserved liquid from cooking the celery, and 1/4 cup water, stir well.
- Cover and cook for 3 minutes.
- Add the cooked celery, mix well.
- Turn off the heat then add the cashew nuts.
Notes
1. Run a vegetable peeler gently on the outermost stalks which tend to be a little fibrous.
2. Use all of the reserved flavorful celery juice to cook the chicken, and reduce the amount of water added if necessary.
3. Thicken the sauce of the chicken with 1 tsp cornstarch mix with 1 tbsp water if necessary.
4. Turn off the heat before adding the cashew nuts to retain the crunchiness of the nuts.