A twist on the classic ‘Cashew Chicken’. This dish features celery as the main ingredient, making for a healthier option. Season the chicken well, according to your personal taste. A dash of paprika or turmeric adds a more exotic flavor. Chili powder offers a spicy kick. The small amount of protein will go a long way in enticing the palette. Picky eaters will forget they are eating vegetables.
1/2 lb chicken, cubed, and lightly seasoned with cornstarch and pepper
3 cups celery, diced
A handful of roasted cashews
2 tsp soy sauce
1 tbsp oyster sauce
3 cloves garlic, sliced
1. Fry garlic till just about to turn golden.
2. Toss chicken and quickly fry till half-cooked.
3. Add celery, starting with stems which take more time to cook than leaves, if any.
4. Season with soy sauce and oyster sauce. Lower heat and cook for 1 minute.
Diced chicken with cashew nuts and celery is a staple in any chinese restaurant in the bay area. I have often found it slightly odd because growing up, celery was imported and not a common food item. It was not easily found in a wet market, and if it were, probably did not offer as much value for money as spinach or choy sum or kai lan. Nonetheless, this dish is common in the American-Chinese diet, just as broccoli beef is (that’s a story for another day).
1 chicken breast, diced
½ bunch celery, diced
½ cup raw cashew nuts
1 tbsp corn/potato starch
1 tbsp soy sauce
dash of sesame oil
dash of pepper
1. Marinate chicken. Leave in fridge for an hour.
2. Saute garlic till fragrant.
3. Just as garlic starts to turn brown, chicken and saute on high heat to seal in flavours.
4. When edges of chicken starts to brown, add cashews and saute till nuts also start to just very slightly brown.
5. Add celery. Give a couple of quick stirs, about 30 seconds.
6.Simmer in 2-3 tbsp water, or reserved liquids from soaking mushrooms or shrimp, till liquid is mostly absorbed.