Chicken with Celery and Cashew Nuts
Chicken Celery Cashew Nuts stir-fry is a classic and popular Cantonese takeout dish commonly served in a Chinese restaurant.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 6 tbsp extra virgin olive oil
- 1 kg skinless and boneless chicken breasts (trimmed and thinly sliced)
- 500 g celery ((stalks only) washed and thinly sliced crosswise)
- 250 g cashew nuts
- 425 g canned straw mushrooms (drained and cut into halves)
- 3 small carrots (peeled and thinly sliced crosswise)
- 2 clove garlic (minced)
- 1 inch ginger (peeled and thinly sliced)
- 1 tsp salt (or to taste)
- steamed basmati rice (to serve)
- 2 tbsp sesame oil
- 2 tbsp gluten free light soy sauce
- 3 tbsp medium dry sherry
- 1 tsp corn starch ((or potato starch) mixed with 1/4 cup water)
- 2 tbsp gluten free light soy sauce
- 2 tsp corn starch (or potato starch)
- 1/2 tsp ground white pepper
- 1 tbsp medium dry sherry
Instructions
- 1
Combine chicken pieces with marinade in a large bowl and mix well. Reserve for about 30 minutes.
- 2
Prepare and mix the sauce ingredients in a separate bowl.
- 3
Heat up a wok with 3 tablespoons of extra virgin olive oil and stir-fry the cashew nuts on low heat until golden brown. Remove and drain on paper towel.
- 4
Remove chicken from marinade and using the same oil in step 3, stir-fry the chicken for 2 to 3 minutes on medium-high heat. Remove chicken, discard juice and set aside. Clean wok with kitchen paper towel.
- 5
Heat up the wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, and stir-fry until lightly golden on low heat.
- 6
Add in the celery, carrots and straw mushrooms, stir-fry for 2 minutes on medium to high heat.
- 7
Then return chicken and roasted cashew nuts to wok, add in the sauce prepared earlier. Cook for another 2 minutes or until chicken is cooked through. Add salt to taste if required.
- 8
Serve with steamed rice.