Cashew Chicken

A note on the chicken: If you poach your own, save the poaching liquid and use it instead of the stock that you use in the recipe for the gravy. It’ll be extra flavorful that way!

Preheat a pan to medium heat with a drizzle of oil or cooking spray. Add the celery, carrots, and peas and stir for 2 minutes. Add the garlic and cook for 90 seconds more.

Meanwhile in a small bowl or cup stir 1/2 cup of the stock with the cornstarch to dissolve the starch.

When the veggies are partially cooked, add the stock/starch mixture, 1/2 cup more of chicken stock, the water chestnuts, soy sauce (see note below), oyster sauce, sriracha, and fish sauce to the pan. Stir to combine everything, and reduce the heat if the gravy bubbles too much. It should just be lightly bubbling.

NOTE: If you’re using full-sodium chicken stock, leave out the soy sauce at the beginning, and add it later if needed. If you made your own salt-free stock, you may need more soy sauce.

Taste the gravy, and add more oyster or soy sauce, or add more spice with extra sriracha!

Allow the gravy to cook and bubble for 5 minutes. Add more chicken stock 1/4 cup at a time until the gravy evenly coats all the veggies and is fairly thick.

At roughly 5 minutes before serving, add the cooked chicken and 2/3 of the cashews to the gravy. Taste once more, and re-season if needed. Serve over rice with extra cashews on top.

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