Chicken And Tofu Stir Fry With Celery And Cashews

Name: Chicken And Tofu Stir Fry With Celery And Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade; 2 tablespoons rice wine, sake, or dry sherry; 2 tablespoons tamari; 2 tablespoons water; 1/2 teaspoon sesame oil; 1 tablespoon cornstarch; 1 1/2 cups chicken thigh meat, cut into bite size pieces; 1/2 pound sprouted firm tofu, or your choice of firm tofu; For the stir fry; 1 cup Chinese celery or regular celery; 2/3 cup unsalted cashews; 2 cups spinach leaves; 1 tablespoon garlic, minced; 1 cup chicken or vegetable broth; 3 tablespoons tamari; 2 tablespoons rice wine, sake or dry sherry; 2 teaspoons black vinegar or malt vinegar; 1 tablespoon honey; 2 teaspoons cornstarch; 2 tablespoons canola oil

Servings: persons

For the marinade
2 tablespoons rice wine, sake, or dry sherry
2 tablespoons tamari
2 tablespoons water
1/2 teaspoon sesame oil
1 tablespoon cornstarch
1 1/2 cups chicken thigh meat, cut into bite size pieces
1/2 pound sprouted firm tofu, or your choice of firm tofu
For the stir fry
1 cup Chinese celery or regular celery
2/3 cup unsalted cashews
2 cups spinach leaves
1 tablespoon garlic, minced
1 cup chicken or vegetable broth
3 tablespoons tamari
2 tablespoons rice wine, sake or dry sherry
2 teaspoons black vinegar or malt vinegar
1 tablespoon honey
2 teaspoons cornstarch
2 tablespoons canola oil

1
Combine the marinade adding the cornstarch last and making sure to whisk it in so there are no lumps. Add the chicken and tofu. Gently mix all the ingredients to they are coated. Let them marinate for 20 minutes and up to 1 hour.
2
Combine the sauce ingredients in a measuring cup and, again, whisk in the cornstarch.
3
Drain the chicken and tofu, do not rinse it.
4
Heat a large 16 inch wok or a 14 inch skillet over high heat. Bring all your ingredients to the stove on a sheet tray so you are really prepared because this goes quick and you need everything by your side.
5
Add the oil and let it begin to smoke. Add the drained chicken and tofu. Let it caramelize.
6
Add the celery and cashews. Let the cashews get brown on the tips then add the garlic.
7
Once the garlic is fragrant add the spinach and the sauce. Let the sauce come to a boil and wilt the spinach all the while gently stirring.
8
Make sure the chicken is done and everthing is hot. Taste and adjust the seasoning if you need to by adding a drop or two of soy or a pinch of salt. Serve over rice.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the marinade, 2 tablespoons rice wine, sake, or dry sherry, 2 tablespoons tamari, 2 tablespoons water, and more.

Yes, Chicken And Tofu Stir Fry With Celery And Cashews falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!