Chicken Celery Cashew Nuts stir fry is a very popular Chinese takeout dish. They commonly serve this it in a Chinese restaurant as a classic Cantonese dish. Familiar and favourite versions of this Chicken Celery Cashew Nuts dish are using prawns or beef as the main ingredients. Other versions include vegetables like capsicums and broccoli instead of celery and carrots. This Chicken Celery Cashew Nuts dish is different from the spicy Sichuan style favourite Kung Pao Chicken.
For my easy to make gluten free recipe of this Chicken Celery Cashew Nuts stir fry. I am using chicken stir fried with cashew nuts, celery, carrots and straw mushrooms. This Chicken Celery Cashew Nuts recipe is also low carb, egg free and dairy free. Chicken Celery Cashew nuts stir fry is always a perfect go to dish for a simple week night dinner.
Celery Brief Facts
Celery (Apium graveolens) is a plant in the Apiaceae family. People have been growing and eating it as a vegetable since ancient times for thousands of years. It has long and chewy stalks that narrow into leaves. They often eat both the celery stalks and leaves and also use them as an ingredient in cooking. While they use celery seeds as a spice and celery extracts in herbal medicine. Celery originated from the regions of the Mediterranean and North Africa. However, farmers now widely grow celery all over the world. And they also use it as an ingredient in many cuisines. Most commonly, they use celery in soups and salads. Alternatively, as a garnish for some dishes and added to stir fries in Asian cuisines. In addition, they also eat celery raw as a snack or add to fruit juices.
Nutritional Values of Celery
Celery’s major component is water, close to 95 percent. Celery is high in fiber and naturally low in carbohydrates, fats, calories and cholesterol. Likewise, it is a good source of vitamin K, molybdenum, folate (vitamin B9), sodium and potassium. Celery is moderately rich source of vitamin B2 (riboflavin), vitamin B5 (pantothenic acid) and vitamin B6 (pyridoxine). Plus vitamin C and vitamin A. As well as a modest source of manganese, copper, calcium, phosphorus and magnesium. Moreover, celery seeds are also a natural diuretic. In addition, celery also contain a lot of phytonutrients antioxidants. They include phenolic acids, flavonols and kaempferol, dihydrostilbenoids, phytosterols and furanocoumarins with anti-inflammatory properties.
Health Benefits of Celery
Overall, the many health benefits of celery may include:
- Reduce “bad” cholesterol called LDL;
- Lower blood pressure;
- Aid in weight loss;
- Alleviate swelling and pain surrounding the joints for arthritis, rheumatism and gout sufferers;
- Reduce risks of cancer;
- Decrease risks of cardiovascular diseases;
- Regulate fluid balance in the body;
- Boost the body’s immune system;
- Support digestion and promote bowel movements; and
- Prevent urinary tract infections.
Chicken with Celery and Cashew Nuts
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 kg skinless and boneless chicken breasts trimmed and thinly sliced
- 500 g celery (stalks only) washed and thinly sliced crosswise
- 250 g cashew nuts
- 425 g canned straw mushrooms drained and cut into halves
- 3 small carrots peeled and thinly sliced crosswise
- 2 cloves garlic minced
- 1 inch ginger peeled and thinly sliced
- 1 teaspoon salt or to taste
- steamed basmati rice to serve
For The Sauce:
- 2 tablespoons sesame oil
- 2 tablespoons gluten free light soy sauce
- 3 tablespoons medium dry sherry
- 1 teaspoon corn starch (or potato starch) mixed with ¼ cup water
For The Marinade:
- 2 tablespoons gluten free light soy sauce
- 2 teaspoons corn starch or potato starch
- ½ teaspoon ground white pepper
- 1 tablespoon medium dry sherry
Instructions
- Combine chicken pieces with marinade in a large bowl and mix well. Reserve for about 30 minutes.
- Prepare and mix the sauce ingredients in a separate bowl.
- Heat up a wok with 3 tablespoons of extra virgin olive oil and stir-fry the cashew nuts on low heat until golden brown. Remove and drain on paper towel.
- Remove chicken from marinade and using the same oil in step 3, stir-fry the chicken for 2 to 3 minutes on medium-high heat. Remove chicken, discard juice and set aside. Clean wok with kitchen paper towel.
- Heat up the wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, and stir-fry until lightly golden on low heat.
- Add in the celery, carrots and straw mushrooms, stir-fry for 2 minutes on medium to high heat.
- Then return chicken and roasted cashew nuts to wok, add in the sauce prepared earlier. Cook for another 2 minutes or until chicken is cooked through. Add salt to taste if required.
- Serve with steamed rice.
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Notes
This is exactly what I was looking for! Thanks for sharing this!
You are most welcome Pat. Enjoy the recipe! 🙂