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Chicken Stir Fry with Celery, Carrot and Cashew
Ingredients
  • 200g / 0.4lb chicken thigh fillets cut into thin strips (note 1)
  • 250g / 0.6lb celery cut diagonally to 5cm / 2” long pieces , 5mm / 3/16” thick
  • 100g / 3.5oz carrot diagonally sliced thinly (3mm / ⅛" thick)
  • 70g / 2.5oz roasted cashew nuts (unsalted)
  • 1 tbsp oil
  • Salt & pepper
  • 1 tsp sesame oil
  • subheading: Sauce:
  • 4 tsp cornflour/corn starch
  • 8 oz water
  • 1 tsp chicken stock powder
  • 2 tsp sake
  • 1 tsp soy sauce
  • ½ tsp salt
Note: Ingredients may have been altered from the original.
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