Main Meal Recipes > Stir-fry Marinated Chicken with Cashew and Celery

This recipe is part of the January 2008 Recipes Menu

Starter - Cheese and Broccoli Tartlets
Main Course - Stir-fry Marinated Chicken with Cashew and Celery
Dessert - Winter Apricot Flan

How to make stir-fry marinated chicken with cashew and celery:
An ideal antidote to festive over indulgence. The fresh flavours of the chicken, celery and spring onions are enhanced by the sweet and spicy marinade. This recipe serves 2-4 people depending on portion size. Plain boiled rice is the natural accompaniment to this dish. Celery leaf also makes a nice garnish as it imparts extra celery flavour and adds a nice fresh look to the served dish.


Stir-fry Marinated Chicken with Cashew and Celery
3-4 boneless, skinless chicken breast portions, cut into thin slices
2 tablespoons vegetable oil
3-4 tablespoons unsalted cashew nuts, roughly chopped
6 spring onions, thinly sliced diagonally
6 celery sticks, thinly sliced diagonally

for the marinade:

juice and zest 1 lemon
2 tablespoons soy sauce
1 tablespoon runny honey
1 teaspoon finely chopped fresh ginger
(see measure conversions for more information)


- Place all the marinade ingredients in a bowl.
- Stir well and add the chicken, turning in the mixture to coat thoroughly.
- Leave to marinate for 1 hour.
- Take the chicken out of the marinade and put on a plate, reserving the rest of the marinade.
- Heat the oil in a wok.
- Add the cashew nuts and fry until they begin to brown (being careful they don’t burn).
- Add the chicken and fry until almost cooked.
- Add the spring onions and celery and continue stir-frying for another 2-3 minutes.
- Add the marinade.
- Continue cooking until everything is cooked and serve immediately.