15ounces boneless chicken breast filletsabout 3 large, cut into bite sized pieces
2tablespoonscornstarch
2teaspoonssalt
2teaspoonssesame oil
2tablespoonssoy sauce
1teaspoonsugar
5tablespoonscanola oilseparated
2cupcashews
1teaspoonfresh gingerminced
4clovesgarlicminced
3stalks celeryleaves and ends removed, cut into thin slices
1cuponionpeeled & cubed
6ozsnow peas
6green onionscut into 1" pieces
3teaspoonscornstarch
1 1/2tablespoonsHoisin sauce
3/4cupchicken stock
Instructions
Place chicken pieces into a bowl. Add cornstarch, stir to coat. Mix together salt, sesame oil, soy sauce, and sugar. Add to the chicken and stir to combine. Set aside to marinate.
Heat 2 tablespoons of the oil in a wok and quickly stir fry cashews until golden brown. Remove to paper towels to drain.
Add 1 tablespoon of oil to pan. Add the garlic and ginger and stir fry for 1-2 minutes. Add 1-2 more tablespoons of oil and fry chicken for 3 to 4 minutes. Add snow peas, celery and cubed onion. Stir fry 3-4 more minutes.
Add cashews and green onions and stir fry another minute or so.
Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens.