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1
A note on the chicken: If you poach your own, save the poaching liquid and use it instead of the stock that you use in the recipe for the gravy.
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Itll be extra flavorful that way!
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3
Preheat a pan to medium heat with a drizzle of oil or cooking spray.
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4
Add the celery, carrots, and peas and stir for 2 minutes.
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Add the garlic and cook for 90 seconds more.
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6
Meanwhile in a small bowl or cup stir 1/2 cup of the stock with the cornstarch to dissolve the starch.
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7
When the veggies are partially cooked, add the stock/starch mixture, 1/2 cup more of chicken stock, the water chestnuts, soy sauce (see note below), oyster sauce, sriracha, and fish sauce to the pan.
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Stir to combine everything, and reduce the heat if the gravy bubbles too much.
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It should just be lightly bubbling.
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NOTE: If youre using full-sodium chicken stock, leave out the soy sauce at the beginning, and add it later if needed.
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11
If you made your own salt-free stock, you may need more soy sauce.
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12
Taste the gravy, and add more oyster or soy sauce, or add more spice with extra sriracha!
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13
Allow the gravy to cook and bubble for 5 minutes.
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14
Add more chicken stock 1/4 cup at a time until the gravy evenly coats all the veggies and is fairly thick.
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15
At roughly 5 minutes before serving, add the cooked chicken and 2/3 of the cashews to the gravy.
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16
Taste once more, and re-season if needed.
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Serve over rice with extra cashews on top.
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18
Who needs takeout?
