Chicken Stir Fry with Celery, Carrot and Cashew
This Chicken Stir Fry recipe Japanese-style Chinese dish. The flavour was modified to suit to Japanese palate - no garlic. You can consume a large amount of celery in this recipe. Carrots and cashew nuts add the colour and extra flavour to the dish. The sauce is thick and clear.See Suggested Meal below.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200g / 0.4lb chicken thigh fillets cut into thin strips ((note 1))
- 250g / 0.6lb celery cut diagonally to 5cm / 2” long pieces (, 5mm / 3/16” thick)
- 100g / 3.5oz carrot diagonally sliced thinly ((3mm / ⅛" thick))
- 70g / 2.5oz roasted cashew nuts ((unsalted))
- 1 tbsp oil
- Salt & pepper
- 1 tsp sesame oil
- 1 tsp cornflour/corn starch
- 60ml / 2oz water
- ¼ tsp chicken stock powder
- ½ tsp sake
- ¼ tsp soy sauce
- ⅛ tsp salt
Instructions
- 1
Add cornflour to a small bowl and gradually add water to dilute it completely. Then add the remaining Sauce ingredients and mix well.
- 2
Heat oil in a large frying pan over high heat.
- 3
Add chicken pieces, season with salt & pepper and cook for 1.5 to 2 minutes until the chicken pieces start browning a bit.
- 4
Add celery and carrot. Cook for 1.5 minutes, then add cashew nuts. Stir for 30 seconds.
- 5
Add the sauce (note 2) and stir quickly as the sauce will thicken fast. Ensure that sauce coats each piece of stir fry ingredients.
- 6
Add the sesame oil and quickly stir. Serve immediately.