Cherry & Dennis Recipes
Stir-fried Chicken Fillet with Celery and Cashews
西芹腰果炒雞柳
Recipe overview
This crisp Hong Kong home-style stir-fry combines tender chicken fillet, crunchy celery and fragrant cashews. It is suitable for children and a quick family dinner. Do not overcook the chicken or celery, and add the cashews last.
01
Ingredients
Main Ingredients
- 400g chicken fillet or breast
- 3 celery stalks
- 80g cashews
- 1/3 carrot
- 3 garlic cloves
- 2 slices ginger
- 3 tbsp water and 2 tbsp oil.
Seasoning
- 1 tsp light soy sauce, 1 tsp oyster sauce, 1/4 tsp sugar, white pepper, 1 tbsp oyster sauce, 1 tsp light soy sauce, 1/4 tsp sugar, a little salt and 3 tbsp water, prepare a slurry of 1 tsp cornstarch and 2 tbsp water, plus a little sesame oil., , , , , , , , , Marinade:
- Stir-fry sauce:
- Slurry:
02
Tools
- chopping board
- knife
- bowls
- plate
- measuring spoons
- small pot
- strainer
- non-stick or home wok
- spatula and kitchen paper.
- kitchen paper
03
Steps
Step 1
Prepare all ingredients and seasonings before heating the wok.
2. Pat the chicken dry and cut into even thick strips or diagonal slices.
Step 2
Mix chicken with marinade, adding oil last; marinate for 10 minutes.
4. Wash celery, remove tough strings and cut into thick diagonal pieces.
Step 3
Slice carrot, garlic and ginger.
6. Mix the stir-fry sauce and prepare the slurry separately.
Step 4
Dry-toast cashews over low heat for 1–2 minutes until fragrant; set aside.
8. Blanch celery and carrot in boiling water with a little oil and salt for 30–45 seconds; drain.
Step 5
Stir-fry chicken over medium heat until changed in colour and about 80% cooked; remove.
10. Add a little oil to the wok and fry garlic and ginger until fragrant.
Step 6
Return celery, carrot and chicken; add sauce and toss quickly over medium-high heat until chicken is cooked.
12. Add a little slurry for a thin coating, then cashews and sesame oil; toss and serve immediately.
Step 7
Step 7
12. Add a little slurry for a thin coating, then cashews and sesame oil; toss and serve immediately.
Step 8
Step 8
12. Add a little slurry for a thin coating, then cashews and sesame oil; toss and serve immediately.
Step 9
Step 9
12. Add a little slurry for a thin coating, then cashews and sesame oil; toss and serve immediately.
Step 10
Step 10
12. Add a little slurry for a thin coating, then cashews and sesame oil; toss and serve immediately.
Step 11
Step 11
12. Add a little slurry for a thin coating, then cashews and sesame oil; toss and serve immediately.
Step 12
Step 12
12. Add a little slurry for a thin coating, then cashews and sesame oil; toss and serve immediately.
Common mistakes
- wet chicken
- chicken cut too small
- untrimmed celery strings
- overcooked celery
- cashews added too early
- or too much slurry.
Tips
Prepare everything first because this dish cooks quickly. Add cashews only at the end. Season lightly at first and ask Ma’am or Sir to taste before serving.
