-
1
Line a small baking sheet with parchment paper.
-
2
In a small saucepan, combine the granulated sugar and 1/4 cup of water.
-
3
Boil over moderately high heat, swirling the pan until a rich brown caramel forms, 4 minutes.
-
4
Stir in the cashews until coated.
-
5
Quickly spread the nuts on the baking sheet, keeping them separate.
-
6
Let cool.
-
7
Break off any large pieces of caramel and reserve for a snack.
-
8
In a small saucepan, combine the vegetable oil, garlic, scallion and ginger.
-
9
Cover and cook over low heat for 1 minute.
-
10
Remove from the heat and let stand, covered, for 10 minutes.
-
11
Strain the oil through a coarse strainer into a medium skillet, pressing on the solids.
-
12
Add the soy sauce, brown sugar and 1/4 cup of water and bring to a simmer over moderate heat.
-
13
Whisk in the cornstarch mixture and simmer over low heat, whisking, until thickened, about 30 seconds.
-
14
Remove from the heat, add 1 tablespoon of the lemon juice and lightly season the sauce with salt.
-
15
In a medium saucepan, melt the butter in the 1/4 cup of olive oil.
-
16
Season the chicken with salt and pepper and add to the saucepan.
-
17
Cook over moderate heat, turning, until white throughout, about 5 minutes.
-
18
In a small bowl, combine the onion and garlic powders, celery seeds and 1/2 teaspoon of salt.
-
19
In another small bowl, toss the sliced celery and leaves with the remaining 1/2 teaspoon of lemon juice and a small drizzle of olive oil and season with salt and pepper.
-
20
Transfer the chicken to shallow bowls, spooning the sauce over the chicken.
-
21
Top with the candied cashews and season with the celery salt.
-
22
Scatter the celery salad on top and serve with rice.
-
23
Alternatively, arrange the chicken on cocktail forks and season with the celery salt.
-
24
Serve with the sauce, candied cashews and celery salad.
