Chicken Stir Fry with Celery, Carrot and Cashew

This Chicken Stir Fry with Celery, Carrot, and Cashew is one of my favorite quick dinners—it’s fast, flavorful, and gives a clean, light finish. Inspired by Japanese-style Chinese cooking, this stir fry skips garlic, keeps the sauce delicate, and makes it easy to enjoy a big serving of vegetables. With roasted cashews for added richness and texture, the dish comes together in just 10 minutes, making it ideal for busy weeknights.

Why You’ll Love This Recipe

I love this dish for how simple and clean it is. The light sauce gently coats every bite, letting the freshness of the vegetables and the tender chicken shine. It doesn’t rely on strong spices or heavy seasonings, yet it feels balanced and satisfying. The addition of roasted cashews gives a little crunch and richness that pulls it all together. And because it’s so quick to prepare, I always keep this recipe in rotation when I want something healthy and fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Stir Fry:

• 200g chicken thigh fillets, cut into thin strips (or breast, if preferred)
• 250g celery, diagonally cut into 5cm-long, thin slices
• 100g carrot, thinly sliced on the diagonal
• 70g unsalted roasted cashew nuts
• 1 tbsp oil (vegetable or neutral oil)
• Salt and pepper, to taste
• 1 tsp sesame oil (added at the end)

For the Sauce:

• 1 tsp cornflour (cornstarch)
• 60ml water
• ¼ tsp chicken stock powder
• ½ tsp sake
• ¼ tsp soy sauce
• ⅛ tsp salt

Directions

1. I start by mixing the sauce ingredients in a small bowl. I make sure to fully dissolve the cornflour in the water before adding the rest so the sauce thickens smoothly later.
2. I heat oil in a large frying pan over high heat. Once hot, I add the chicken, season with salt and pepper, and stir-fry it for about 1.5 to 2 minutes until it starts browning.
3. I add the celery and carrots, stir-frying them for another 1.5 minutes to keep them crisp yet tender.
4. Then I add the roasted cashew nuts and stir everything together for 30 seconds.
5. I give the sauce one last stir and pour it in quickly—since the cornflour thickens fast. I stir immediately to coat all the ingredients.
6. Just before taking it off the heat, I drizzle in the sesame oil for that extra layer of aroma and flavor.
7. I serve the stir fry hot, usually with steamed rice on the side.

Servings and timing

This recipe serves 2 people.

• Prep time: 5 minutes
• Cook time: 5 minutes
• Total time: 10 minutes

Variations

• Use chicken breast: I sometimes swap in chicken breast for a leaner option. The sauce helps keep it from feeling dry.
• Add mushrooms or snow peas: I occasionally toss in other vegetables to add even more variety and color.
• Make it vegetarian: I skip the chicken and double up on the vegetables, or use firm tofu in its place.
• Add garlic or ginger: If I want a bolder flavor, I add a little grated ginger or garlic, though traditionally this version omits them.
• Low sodium: I use low-sodium soy sauce and skip extra salt to keep it lighter.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I use a hot skillet with a splash of water to re-steam the vegetables and chicken without drying them out. It reheats well and stays flavorful.

FAQs

Can I use pre-cooked chicken?

Yes, I sometimes use leftover grilled or roasted chicken. I just stir it in after the veggies are cooked and let it heat through before adding the sauce.

Is it okay to use fresh cashews instead of roasted?

I recommend using roasted cashews for flavor. If I only have raw ones, I toast them in a dry pan before adding them to the stir fry.

What can I use instead of sake?

I’ve used dry sherry or rice wine vinegar in a pinch, or just a bit more stock and soy sauce to make up the volume.

How do I keep the vegetables crisp?

I don’t overcook them—just about 1.5 minutes in the pan keeps the texture perfect. I make sure the pan is hot enough so they stir-fry quickly.

Can I make this dish spicy?

Definitely. I sometimes add a pinch of white pepper or a few chili flakes if I want a little heat.

Conclusion

This Chicken Stir Fry with Celery, Carrot, and Cashew is a simple yet elegant meal that comes together in just minutes. It’s light, nutritious, and full of natural flavor—exactly the kind of dish I love having in my weekly meal plan. Whether I enjoy it solo or as part of a larger Japanese-style dinner spread, it always delivers comfort and satisfaction without the heaviness.

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