Ingredients:
2 tablespoons sherry or shaoxing wine
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoons sugar
1/2 teaspoon salt
3/4 pound uncooked chicken breasts or thighs, cut into 1-inch cubes
2 tablespoons vegetable oil
2 teaspoons garlic, minced
2 teaspoons ginger, minced
3/4 cup celery, trimmed and cut in 1/2-inch dice
1 cup dry roasted salted cashews
3 tablespoons green onions, chopped
Directions:
1) Combine sherry, water, soy sauce, cornstarch, sugar, salt and pepper in a medium bowl. Stir until ingredients are well mixed and form a smooth sauce. Set aside.
2) Heat wok or skillet over high heat. When pan is hot, add oil and swirl to coat pan. Add garlic and ginger and stir-fry until shiny and fragrant, about 30 seconds. Add chicken in a single layer and cook without stirring for about 30 seconds. Toss chicken and stir-fry until chicken changes color, about 1 minute longer.
3) Add celery and stir-fry until it is bright green and chicken is cooked through, about 1 to 2 minutes longer. Add sherry mixture and toss well. Cook until slightly thickened.
4) Add cashews and green onions. Toss to thoroughly combine with chicken and celery. Serve immediately.
Yield:4 servings.
