Ingredients

Sauce

• 4 cups chicken stock

• 1/4 cup soy sauce

• dash white pepper

• 1 teaspoon fresh ginger, chopped

• 2 teaspoons fresh garlic, chopped

• 1 Tablespoon brown sugar

• 2 teaspoons hoisin sauce

• 1 Tablespoon oyster sauce

• 1 teaspoon sambal chili sauce or Sriracha sauce

• dash pure sesame oil

Stir Fry

• 3 Tablespoons canola or avacado oil

• 1/4 cup celery, sliced thin

• 1/3 cup onion, sliced julienne

• 1 each carrot, peeled, sliced thin

• 1/4 cup bamboo shoots, drained

• 1/4 cup water chestnuts, drained

• 12-16 ounces chicken breast, or boneless thighs, sliced thin

• 1/2 cup salted cashews

Cornstarch Slurry

• 1/4 cup cornstarch, mixed with a little cold water to make a slurry

Instructions

Combine sauce ingredients in a 2-quart pan. Bring to boil, then simmer 5 min.

Heat wok over medium-high 2 min. Add oil.

Add onion, carrot, celery. Stir fry 1–2 min.

Remove sauce from heat.

Add chicken to stir fry and make sure it is fully cooked.

Add water chestnuts, bamboo shoots. Stir fry 1 min.

Add sauce and bring to boil. Add cornstarch slurry only when it is boiling.

Continue to stir for a couple minutes until thickened. Remove from heat.

Add cashews. Serve with rice.

Note: Asian rice recipe available on Culinary Scene.