Chicken Cashew Nuts stir-fry is a classic Cantonese dish commonly served in a Chinese restaurant. It is also a very popular Chinese take-out dish. Familiar and favourite variation of this dish is using prawns or beef as the main ingredients. Other variations include vegetables like capsicums and broccoli instead of celery and carrots. This dish is different from the spicy version of Sichuan style favourite called Kung Pao Chicken. For my easy to make gluten free recipe of this Cashew Nuts stir-fry, I am using chicken stir-fried with cashew nuts, celery, carrots and straw mushrooms. This recipe is also egg free and dairy free. Cashew nuts stir-fry is always a perfect go to dish for a simple weeknight dinner.
Celery (Apium graveolens) is a plant in the Apiaceae family and has been growned and consumed as a vegetable since ancient times for thousands of years. It has long and chewy stalks that narrow into leaves. Celery stalks and leaves are consumed and used as an ingredient in cooking. While celery seeds are used as a spice and extracts used in herbal medicine. Celery originated from the regions of the Mediterranean and North Africa. However, it is now widely grown all over the world and used as an ingredient in many cuisines. Celery is most commonly used in soups, salads, as a garnish for some dishes and added to stir-fries in Asian cuisines. It is also eaten raw as a snack or included in fruit juices. The major component of celery is made up of water, close to 95 percent. Celery is high in fiber and naturally low in carbohydrates, fats, calories and cholesterol. It is a good source of vitamin K, molybdenum, folate, sodium and potassium. Celery is also a moderate source of vitamin B2 (riboflavin), pantothenic acid, vitamin C, vitamin B6, vitamin A, manganese, copper, calcium, phosphorus and magnesium. Celery seeds are also a natural diuretic. Celery also contain a lot of phytonutrients antioxidants including phenolic acids, flavonols and kaempferol, dihydrostilbenoids, phytosterols and furanocoumarins with anti-inflammatory properties. Health benefits of celery include: help reduce “bad” cholesterol called LDL; lower blood pressure; aid in weight loss; alleviate swelling and pain surrounding the joints for people suffering from arthritis, rheumatism and gout; reduce risks of cancer; lower risks of cardiovascular diseases; help regulate fluid balance in the body; boosts the body’s immune system; aid digestion and promote bowel movements; and prevent urinary tract infections.
Chicken with Celery and Cashew Nuts
- 6 tablespoons of extra virgin olive oil
- 1 kg 2.2Ib/35.2oz skinless chicken breasts, trimmed and thinly sliced
- 500 g 1.1Ib/17.6oz celery stalks, washed and thinly sliced crosswise
- 250 g 9oz cashew nuts
- 1 canned 425g/15oz large straw mushrooms, drained and cut into halves
- 3 200g small carrots, peeled and thinly sliced crosswise
- 2 garlic cloves minced
- 3 cm ginger peeled and thinly sliced
- 1 teaspoon salt or to taste
- Steamed rice to serve
For The Sauce:
- 2 tablespoons gluten free pure sesame oil
- 2 tablespoons gluten free light soy sauce
- 3 tablespoons pale or medium dry sherry
- 1 teaspoon gluten free corn maize starch mixed with ¼ cup water
For The Marinade:
- 2 tablespoons gluten free light soy sauce
- 2 teaspoons gluten free corn maize starch
- ½ teaspoon ground white pepper
- 1 tablespoon pale or medium dry sherry
- 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.
2 thoughts on “Chicken with Celery and Cashew Nuts”
This is exactly what I was looking for! Thanks for sharing this!
You are most welcome Pat. Enjoy the recipe! 🙂