This Chicken Stir Fry recipe was no doubt originated from China but modified to suit to Japanese palate – no garlic. You can use a large amount of celery in this recipe. Carrots and cashew nuts add the colour and extra flavour to the dish. The sauce is thick and clear.
Traditional Japanese dishes do not use garlic to give flavour to the dish. So, it is quite understandable that many Chinese-style dishes in Japanese cuisine use far less garlic than the original version.
In some cases, they completely omit garlic, like today’s recipe Chicken Stir Fry with Celery, Carrot and Cashew. But even if no garlic is added to the dish, it still gives you a hint of the Chinese-style dish and it certainly looks exactly like a Chinese dish.
I made this dish more than 2 months ago when I had excess celery sticks. In my post Mixed Vegetable Salad Dressing, I bitterly complained about how many vegetables my children left with me when they went off overseas. Celery was one of them and I had to come up with a recipe to consume a large amount of it.
It turned out that the Chicken Stir Fry with Celery was quite yummy, and with so many vegetables in it I felt like I was eating a healthy dish.
Great Combination of Ingredients
There are only 4 ingredients stir fried in this dish – chicken, celery, carrots, and roasted cashew nuts. The chicken is cut into 5cm/2” long strips and the vegetables are diagonally sliced to about the same length as the chicken.
Instead of the chicken thigh fillets that I use, you can use chicken breast. Because each piece of chicken is coated in a thick sauce, you will find the chicken breast is not as dry as it usually is.
Celery leaves are strongly flavoured but stir frying them makes the flavour somewhat milder. Carrots and cashews add sweetness and a crunchy texture respectively to the dish.
Simply stir fry the chicken, then the vegetables, then add the sauce. I use only 200g/0.4lb of chicken for 2 servings but it is quite filling and certainly served as a main dish in my collections.
Just like any other Chinese stir fry, the sauce ingredients are mixed first so that you can pour the sauce at the end when chicken and vegetables are stir fried.
The sauce is a mixture of water, chicken stock powder, sake, soy sauce, salt and cornflour/corn starch.
It’s not intended to be a saucy dish. The amount of sauce is just enough to coat each piece of the stir fried ingredients to give flavour and a shiny texture.
Chicken Stir Fry with Celery, Carrot and Cashew is so fast to cook. It takes less than 5 minutes on the stove and is perfect for a mid-week dinner.
PS: I added a new section ‘MEAL IDEAS’ below the recipe card. I hope it is of help to you!
This Chicken Stir Fry recipe Japanese-style Chinese dish. The flavour was modified to suit to Japanese palate - no garlic. You can consume a large amount of celery in this recipe. Carrots and cashew nuts add the colour and extra flavour to the dish. The sauce is thick and clear.
See Suggested Meal below.
- 200g / 0.4lb chicken thigh fillets cut into thin strips (note 1)
- 250g / 0.6lb celery cut diagonally to 5cm / 2” long pieces , 5mm / 3/16” thick
- 100g / 3.5oz carrot diagonally sliced thinly (3mm / ⅛" thick)
- 70g / 2.5oz roasted cashew nuts (unsalted)
- 1 tbsp oil
- Salt & pepper
- 1 tsp sesame oil
- 1 tsp cornflour
- 60ml / 2oz water
- ¼ tsp chicken stock powder
- ½ tsp sake
- ¼ tsp soy sauce
- ⅛ tsp salt
Add cornflour to a small bowl and gradually add water to dilute it completely. Then add the remaining Sauce ingredients and mix well.
Heat oil in a large frying pan over high heat.
Add chicken pieces, season with salt & pepper and cook for 1.5 to 2 minutes until the chicken pieces start browning a bit.
Add celery and carrot. Cook for 1.5 minutes, then add cashew nuts. Stir for 30 seconds.
Add the sauce (note 2) and stir quickly as the sauce will thicken fast. Ensure that sauce coats each piece of stir fry ingredients.
Add the sesame oil and quickly stir. Serve immediately.
1. Instead of thigh fillets, you can use chicken breast. The meat will be drier than thigh fillets but it will be coated with the thick sauce so you will not find it too dry.
2. Before adding the sauce to the frying pan, ensure that the cornflour is well mixed in the sauce and not collected at the bottom.
Below is a new section that I am intending to add to every post from now on. ‘MEAL IDEAS’ gives you a list of dishes that I have already posted and the new recipe in this post that can make up a complete meal.