Chicken Stir Fry with Celery, Carrot and Cashew
This Chicken Stir Fry recipe is a Japanese-style Chinese dish. The flavor was modified to suit the Japanese palate – no garlic. You can consume a large amount of celery in this recipe. Carrots and cashew nuts add color and extra flavor to the dish. The sauce is thick and clear.
Everything you need
Main
- 200 g chicken thigh fillets cut into thin strips
- 250 g celery cut diagonally to 5cm / 2” long pieces, 5mm / 3/16” thick
- 100 g carrot diagonally sliced thinly (3mm / ⅛ thick)
- 70 g roasted cashew nuts (unsalted)
- 1 tablespoon oil
- 1 pintch Salt & pepper
- 1 teaspoon sesame oil
Sauce
- 1 teaspoon cornflour/corn starch
- 60 ml water
- 0.25 teaspoon chicken stock powder
- 0.5 teaspoon sake
- ¼ teaspoon soy sauce
- 0.25 teaspoon salt
Method
Step 1
Add cornflour to a small bowl and gradually add water to dilute it completely.
Step 2
Then add the remaining Sauce ingredients and mix well.
Step 3
Heat oil in a large frying pan over high heat.
Step 4
Add chicken pieces, season with salt & pepper and cook for 1.5 to 2 minutes until the chicken pieces start browning.
Step 5
Add celery and carrot. Cook for 1.5 minutes, then add cashew nuts. Stir for 30 seconds.
Step 6
Add the sauce (prepared in Step 2) and stir quickly as it will thicken fast. Ensure the sauce coats each piece of stir fry ingredient.
Step 7
Add the sesame oil and quickly stir. Serve immediately.