Summary

Ingredients

• 400 g chicken strips
• 1 cup cashew nuts
• 4 celery stalks
• 3 cloves garlic
• 1 small Piece (s) ginger
• 1 teaspoon salt
• 2 tablespoons oil

For the marinade:

• 3 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 pinch (s) salt

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Instructions

1. Wash the chicken strips, place in a bowl, and let rest for at least 5 minutes. Refrigerate if preparing ahead.
2. Wash the celery stalks, remove the strings, and cut diagonally. Peel the ginger and cut into thick slices. Peel and finely chop the garlic.
3. Heat the oil in a wok over medium-high heat. Add the cashew nuts and toast for 2-3 minutes until golden brown. Remove and set aside.
4. Heat the remaining oil in the wok over high heat. Add the ginger and fry for 20 seconds. Add the marinated chicken and fry for 30 seconds. Add the garlic and fry for 10 seconds. Add the celery and salt, mix well, and fry for 1.5 minutes until the chicken reaches 74°C (165°F) internally.
5. Return the cashew nuts to the wok, toss to combine, and serve.