Ingredients for Chicken With Celery And Cashews
- Boneless Skinless Chicken Breasts
- Vegetable Oil
- Unsalted Cashews
- 2 spring onions
- Celery Ribs
- Yellow Bean Sauce
- Salt And Pepper
- Fresh celery leaves for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken With Celery And Cashews? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken With Celery And Cashews
- Cut 1 lb boneless, skinless chicken breast into thin slices across the grain.
- Heat 2 tablespoons of oil in a wok or large skillet over high heat. Swirl the oil to coat the pan.
- Add 1/2 cup cashews (or pecans) and stir-fry until lightly browned (about 2-3 minutes). Remove from wok and set aside.
- Add the chicken to the wok and stir-fry until nearly cooked through (about 5-7 minutes).
- Add 2 stalks celery, thinly sliced, and 2 spring onions, thinly sliced, to the wok. Stir-fry for 2-3 minutes until slightly softened.
- Add 2 tablespoons yellow stir-fry paste (or to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine.
- Add the cooked cashews (or pecans) back to the wok and stir to coat everything in the sauce.
- Serve immediately over 1 cup cooked plain steamed rice.
- Garnish with fresh celery leaves.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
18g
Carbs
3g
