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Prep Time1 hour along with marinating time
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Cook Time15 minutes
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Serving2
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This is a another version of the Chicken with Cashews recipe already on this site. I just tweaked the sauce a little, adding a touch of sesame oil, oyster sauce and a bit more sugar. A few tips: When you velvet the chicken, you can let it marinate a few hours. Just really massage the marinade into the chicken until it is velvety in texture and pop it in the frig until a few minutes before you’re ready to cook. Then, sear it until the pink is gone… no longer… you’re going to cook it a bit more after your vegetables go into the wok. Watch that you don’t burn your garlic in a hot wok (very important). And don’t ever walk away from your wok. Once you start stir-frying things go fast.
Ingredients
Chicken with Cashews and Celery
Marinade
Sauce
Directions
Cut the chicken tenders into chunks. Mix all ingredients for the marinade. Massage the marinade into the chicken and put it in the frig for at least 30 minutes and up to several hours. Remove a few minutes before you start cooking.
Step 1
Get the wok very hot. Pour in some oil. Sear the chicken. Don't cook it completely but get the pink off it. Scoop the chicken out of the wok and set aside.
Step 2
Pour some more oil in the wok. Saute the garlic and ginger. Don't burn it. Add the other vegetables and cook them until there is some color on the onions.
Step 3
Add the chicken back to the wok. Stir everything a lot!
Step 4
Add the sauce to the wok. Add the cornstarch slurry. Stir until the sauce is thick. Serve over rice.
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