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 delicious, 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.
Sauce
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.
Yumiko
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/corn starch
- 60ml / 2oz water
- ¼ tsp chicken stock powder
- ½ tsp sake
- ¼ tsp soy sauce
- ⅛ tsp salt
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Add cornflour to a small bowl and gradually add water to dilute it completely. Then add the remaining Sauce ingredients and mix well.
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Heat oil in a large frying pan over high heat.
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Add chicken pieces, season with salt & pepper and cook for 1.5 to 2 minutes until the chicken pieces start browning a bit.
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Add celery and carrot. Cook for 1.5 minutes, then add cashew nuts. Stir for 30 seconds.
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Add the sauce (note 2) and stir quickly as the sauce will thicken fast. Ensure that sauce coats each piece of stir fry ingredients.
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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.
Meal Ideas
A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes.
Today’s recipe is a main dish with a light chicken stock flavour so I matched with the sweet soy flavoured side dish as well as the sour seaweed salad. To supplement protein, I picked a soup with eggs but you can serve any miso soup instead.
- Main dish: Chicken Stir Fry with Celery, Carrot and Cashew – today’s recipe
- Side dish 1: Braised Burdock (Kinpira Gobō) – make ahead
- Side dish 2: Cucmber and Seaweed Sunomono (Vinegar Dressing)
- Soup: Japanese Style Egg Drop Soup (Kakitama-jiru)
- Rice: Cooked Rice
Lanie says
Thanks for this recipe! It’s so simple and I usually have all these ingredients. This is so easy to make for a weeknight meal and next day lunch!
Yumiko says
Hi Lanie, you are welcome.
Shaon Pelton says
Please include the nutritional content. thanks, Sharon
Yumiko says
I will when I can.
Carrie Wilson says
Oh my goodness! This is exactly what I remember eating as a child at Ding Ho Restaurant in Yakima, WA. I thought it was so very exotic as a young girl and I have always wished for an Asian Mom to teach me recipes. Thank you Yumiko for being a guest chef. I have officially adopted you as my Mom to help me learn the traditional recipes.
I made this as written but doubled because I wanted leftovers. Also, I did not have sake so I substituted Shaoxing wine. Very, very good, and I printed out the recipe to add to my regular rotation. Please keep up with your guest recipes, even if you are retired.
-Your unofficial daughter….
Yumiko says
Hi Carrie, thanks for a great feedback on the recipe. It’s funny that you adapted yourself to me! I have to work hard not to disappoint you!
Dr Morwenna Jane Collins says
Just made this for supper. My 10 year old hoovered it up declaring it delicious. Thanks very much will be adding it into my little red book of recipes
Yumiko says
Hi Morwenna, that’s really great! Thanks for letting me know. I feel good.
Lorraine says
Made the stir fry last night. My husband and I both enjoyed it! I did tweek it a bit as I did not have all ingredients on hand. I used rice wine vinegar instead of sake and did not add cashews. So easy and so delicious! My Mr is looking forward to having it for dinner again tonight!
Yumiko says
Hi Lorraine, that’s clever to use the vinegar instead of sake. The flavour has a subtle difference but must be equally yummy. You probably can’t stop smiling being asked by hubby to make the dish again tonight.
Angelika Yacey says
Hi ! I am new to your channel love the recipes what can i substitute for sake ??
Yumiko says
Hi Angelika, welcome! Sherry would be the best substitute for sale.
leah says
I LOVE your new “Menu Ideas!” Maybe after you’ve put a few of these together you can add a new tab where all of these are listed and can be printed?? Thank you for all of your wonderful recipes!
Yumiko says
Hi Leah, thank you very much. That’s a great idea! Thanks for the suggestion!
Sandy says
This dish was quick to make and absolutely delicious–in spite of the fact that I burnt the cashews to a crisp trying to roast them and couldn’t use them in the recipe. This is definitely going on my list of quick weeknight meals! Thank you!! And I also love the idea of posting possible side dishes.
Yumiko says
Hi Sandy, that’s great. It’s so easy, isn’t it? Also, I’m glad that you like the new section, Meal Idea.
Marisa Franca says
Oh, the stir fry looks so pretty. We love stir fry and I really like the simplicity of the ingredients. I imagine the taste is light and flavorful. We have to pick up some cashew nuts — we are making this dish on the weekend.
Yumiko says
Hi Marisa, I like the colour of this stir fry, too. Please let me know how what you think of this recipe when made.
Wayne says
Why don’t you withhold your comments until you have tried the recipe. Usually people read the comments to other peoples opinions about the recipe. I agree the dish looks delectable but I want to try it before giving it a rating.
Naomi says
I love chicken stir fry and this looks yummy and easy. I also like the “meal ideas” ideas that you have added. They will be very helpful for meal planning.
Yumiko says
Hi Naomi, thank you! this stir fry is indeed very easy to make.