Stir Fried Chicken Celery Recipes

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CHICKEN STIR FRY WITH CELERY, CARROT AND CASHEW



Chicken Stir Fry with Celery, Carrot and Cashew image

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.

Provided by Yumiko

Categories     Main

Time 10m

Number Of Ingredients 13

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

Steps:

  • Add cornflour to a small bowl and gradually add water to dilute it completely. Then add the remaining Sauce ingredients and mix well.
  • Heat oil in a large frying pan over high heat.
  • Add chicken pieces, season with salt & pepper and cook for 1.5 to 2 minutes until the chicken pieces start browning a bit.
  • Add celery and carrot. Cook for 1.5 minutes, then add cashew nuts. Stir for 30 seconds.
  • Add the sauce (note 2) and stir quickly as the sauce will thicken fast. Ensure that sauce coats each piece of stir fry ingredients.
  • Add the sesame oil and quickly stir. Serve immediately.

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