Chicken Stir Fry With Celery and Cashews

Instructions

1. Make the marinade: In a medium bowl, whisk together 2 tsp. soy sauce, 1 1/2 tsp. cornstarch, 1/2 tsp. sugar, and 1/2 tsp. salt in a medium bowl. Set aside.
2. Cut chicken breast into 1/2" pieces. Transfer to bowl with reserved marinade and toss to evenly coat. Set aside.
3. Whisk 2 tbsp. rice vinegar, 1/4 cup soy sauce, 1 tsp. cornstarch, 1 tsp. sugar, and 1/4 cup water in a small bowl or measuring glass. Set aside.
4. Smash and peel 3 garlic cloves, then finely chop. Peel and finely chop one 2" piece of ginger. Combine garlic and ginger in a small bowl, set aside.
5. Trim roots from 4 scallions, then slice into 1/2" pieces. Cut 3 celery stalks in half lengthwise, then crosswise into 1/4" slices. Combine scallions, celery, and raisins in a medium bowl and set aside.
6. In a large non-stick pan over medium heat, combine 1/3 cup vegetable oil and 3/4 cup cashews. Cook the nuts until they are a few shades darker, stirring frequently, 5–7 minutes.
7. Transfer the nuts to a bowl or plate to save for later, leaving the oil behind (a slotted spoon helps here).
8. Over medium high heat, cook the garlic and ginger. Stir constantly until fragrant but not yet browned, ~30 seconds.
9. Add chopped chicken and cook until it is no longer pink on the outside, ~3 minutes. The chicken will be undercooked but there's still more to do.
10. Add scallions, celery, raisins, and cook, stirring frequently, until scallions are bright green and starting to soften, ~2 minutes. The celery should still be a bit crisp for texture.
11. Stir the reserved sauce to re-incorporate then add to the pan. Cook until the sauce thickens and the ingredients are evenly coated, stirring frequently, ~2 minutes.
12. Remove pan from heat and stir in fried cashews. Season to taste. Serve over steamed rice and sriracha or sambal olek for spice (optional).