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Chicken Stir Fry with Celery, Carrot and Cashew

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A quick, light, and flavorful Japanese-style stir fry featuring tender chicken, crisp vegetables, and roasted cashews in a delicate, savory sauce. Perfect for a healthy weeknight dinner.

Ingredients

  • 200g chicken thigh fillets, cut into thin strips
  • 250g celery, diagonally sliced into 5cm thin pieces
  • 100g carrot, thinly sliced on the diagonal
  • 70g unsalted roasted cashew nuts
  • 1 tbsp vegetable or neutral oil
  • Salt and pepper, to taste
  • 1 tsp sesame oil
  • 1 tsp cornflour (cornstarch)
  • 60ml water
  • ¼ tsp chicken stock powder
  • ½ tsp sake (or rice wine vinegar/extra stock)
  • ¼ tsp soy sauce
  • ⅛ tsp salt

Instructions

  1. In a small bowl, mix the sauce ingredients, ensuring the cornflour is fully dissolved.
  2. Heat oil in a large frying pan over high heat. Add chicken, season with salt and pepper, and stir-fry for 1.5–2 minutes until starting to brown.
  3. Add celery and carrot and stir-fry for another 1.5 minutes until vegetables are crisp-tender.
  4. Add roasted cashews and stir for 30 seconds to combine.
  5. Stir the sauce once more, pour it into the pan, and stir quickly to coat everything evenly as it thickens.
  6. Drizzle with sesame oil just before removing from heat.
  7. Serve hot with steamed rice.

Notes

  • Use chicken breast for a leaner option.
  • Swap in mushrooms or snow peas for added variety.
  • Make vegetarian with tofu or extra vegetables.
  • Add garlic or ginger for stronger flavor, though traditional versions skip them.
  • Use low-sodium soy sauce and omit added salt for a lighter version.

Nutrition

Find it online: https://recipesbyliza.com/chicken-stir-fry-with-celery-carrot-and-cashew/