Chicken Stir Fry with Celery, Carrot and Cashew

Method6 steps · about 10 min

1. 1

   Step 1: Mix the teaspoon of cornstarch (1 tsp) with the 60 ml water in a small bowl until smooth. Mix in the quarter-teaspoon chicken stock powder (¼ tsp), half-teaspoon sake (½ tsp), quarter-teaspoon soy sauce (¼ tsp) and separate eighth-teaspoon sauce salt (⅛ tsp). Keep this complete sauce ready for the pan.

   Uses 1 tsp cornstarch for sauce · 60 ml water for sauce · ¼ tsp chicken stock powder · ½ tsp sake · ¼ tsp soy sauce · ⅛ tsp salt for sauce

2. 2

   Step 2: Cut the raw chicken into thin strips about 5 cm long. Wash the celery (250 g) and cut diagonally into 5 cm-long pieces about 5 mm thick. Peel the carrot (100 g) and cut diagonal slices about 3 mm thick. Hold the raw chicken apart from the vegetables, clean the preparation board and hands, then heat the tablespoon of initial cooking oil (1 tbsp) in a large frying pan over high heat.

   Uses 200 g raw boneless chicken-thigh fillets · 250 g celery · 100 g carrot · 1 tbsp oil

   
3. 3

   Step 3: Add all the prepared chicken strips to the hot pan. Season with the separate chicken salt and pepper to taste. Stir-fry for one and a half to two minutes until the chicken starts to brown.

   Start browning chicken strips · 2 minUses All prepared chicken strips and the same heated pan · Salt for seasoning chicken, to taste · Black pepper for seasoning chicken, to taste

4. 4

   Step 4: Add all the prepared celery and carrot to the chicken pan and stir-fry for one and a half minutes. Add all 70 g unsalted roasted cashews and stir for another thirty seconds.

   Vegetables 90 seconds, then cashews 30 seconds · 2 minUses The same chicken-and-oil pan · All prepared vegetable slices · 70 g unsalted roasted cashews

5. 5

   Step 5: Re-mix the prepared sauce to lift any settled cornstarch, then pour all of it into the stir-fry pan. Stir quickly as it thickens, coating every piece. Continue until the chicken is fully cooked and its thickest pieces reach 74°C / 165°F.

   Uses The complete stir-fry pan · All prepared sauce

6. 6

   Step 6: Stir the teaspoon of sesame oil (1 tsp) through the finished stir-fry just before taking the pan off the heat. Divide into two portions and serve immediately.

   Uses The complete cooked stir-fry · 1 tsp sesame oil