Chicken with Celery and Cashews
Elevate your weeknight dinner with this quick and irresistible Chicken with Celery and Cashews, a vibrant stir-fry that balances savory, sweet, and nutty flavors in every bite. Tender strips of seasoned chicken breast are stir-fried to golden perfection and combined with crunchy celery, crisp red bell pepper, and roasted cashews for a satisfying texture medley. Infused with an aromatic blend of fresh garlic, ginger, and scallions, the dish is brought together with a glossy sauce made from low-sodium soy sauce, oyster sauce, and a touch of honey for a subtle sweetness. Ready in just 30 minutes, this wholesome meal is perfect served over steamed rice or noodles, making it a nutritious, flavor-packed favorite for busy days.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 4 pieces celery stalks
- 1 piece red bell pepper
- 100 grams cashews (unsalted, roasted)
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons oyster sauce
- 2 teaspoons honey
- 3 pieces garlic cloves
- 1 tablespoon ginger (fresh, minced)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 pieces scallions (green onions)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breast into thin, bite-sized strips. Season with salt and black pepper.
Prepare the sauce by mixing soy sauce, oyster sauce, and honey in a small bowl. Set aside.
Dissolve the cornstarch in 2 tablespoons of water to create a smooth slurry. Set aside.
Chop the celery into diagonal slices about 1/4 inch thick. Slice the red bell pepper into thin strips. Mince the garlic and ginger. Thinly slice the scallions, separating the white and green parts.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the celery and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well to combine.
Add the cashews and the cornstarch slurry to the skillet. Stir everything together and cook for another 1-2 minutes, or until the sauce thickens slightly.
Garnish with the green parts of the scallions before serving. Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
