Pat the chicken thigh fillets dry with paper towels. Cut each into strips about 1/3 inch wide. Place in a bowl, pour in the soy sauce and sweet rice wine, add the garlic and pepper, and mix well. Set aside.
In a bowl, mix together all the ingredients for the sauce.
Trim the ends of the celery and cut the stalks diagonally into slices about 1/4 inch thick.
Peel, halve then thinly slice the onion.
Heat two tablespoons of cooking oil in a wok or frying pan. Stir fry the celery and onion with some salt for about a minute. Scoop out and transfer to a plate.
Pour in the remaining cooking oil into the pan and heat. Dump the chicken in the hot oil and stir fry for about three minutes.
Stir the sauce mixture to make sure that the starch has not settled at the bottom of the bowl. Pour into the pan with the chicken. Stir until thick and clear. Lower the heat to medium and let the chicken cook in the sauce for another six to seven minutes.
Add the celery and onion to the chicken and sauce. Stir and cook just until heated through.
Turn off the heat. Taste the sauce. Stir in more salt, pepper or sugar, as needed.
Toss in the toasted cashew nuts.
Serve the chicken celery stir fry with cashew nuts over rice. Or serve the rice on the side.
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