Stir-Fry

Chicken and Tofu Stir Fry with Celery and Cashews

May  1, 2021
5 Ratings
  • Serves 4
Ingredients
  • For the marinade
  • 2 tablespoons rice wine, sake, or dry sherry
  • 2 tablespoons tamari
  • 2 tablespoons water
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 1/2 cups chicken thigh meat, cut into bite size pieces
  • 1/2 pound sprouted firm tofu, or your choice of firm tofu
  • For the stir fry
  • 1 cup Chinese celery or regular celery
  • 2/3 cup unsalted cashews
  • 2 cups spinach leaves
  • 1 tablespoon garlic, minced
  • 1 cup chicken or vegetable broth
  • 3 tablespoons tamari
  • 2 tablespoons rice wine, sake or dry sherry
  • 2 teaspoons black vinegar or malt vinegar
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
In This Recipe
Directions
  1. Combine the marinade adding the cornstarch last and making sure to whisk it in so there are no lumps. Add the chicken and tofu. Gently mix all the ingredients to they are coated. Let them marinate for 20 minutes and up to 1 hour.
  2. Combine the sauce ingredients in a measuring cup and, again, whisk in the cornstarch.
  3. Drain the chicken and tofu, do not rinse it.
  4. Heat a large 16 inch wok or a 14 inch skillet over high heat. Bring all your ingredients to the stove on a sheet tray so you are really prepared because this goes quick and you need everything by your side.
  5. Add the oil and let it begin to smoke. Add the drained chicken and tofu. Let it caramelize.
  6. Add the celery and cashews. Let the cashews get brown on the tips then add the garlic.
  7. Once the garlic is fragrant add the spinach and the sauce. Let the sauce come to a boil and wilt the spinach all the while gently stirring.
  8. Make sure the chicken is done and everthing is hot. Taste and adjust the seasoning if you need to by adding a drop or two of soy or a pinch of salt. Serve over rice.

See what other Food52ers are saying.

  • Veronica Baumgardner Van Dyke
    Veronica Baumgardner Van Dyke
  • Yeari
    Yeari
  • borntobeworn
    borntobeworn
  • AntoniaJames
    AntoniaJames
  • thirschfeld
    thirschfeld

13 Reviews

Veronica B. May 1, 2020
Good. Not spectacular, but good. Next time, I think I'll add a little bit of ginger for extra spice. I omitted the tofu, since we don't do soy and added extra chicken. We added lots of chili garlic sauce after the fact to add both heat and interest.

Also, assumed that the chicken broth was supposed to be a part of the "sauce" ingredients?
 
Nyborg April 8, 2015
You could increase the tofu.
 
Sanjana April 8, 2015
what can I add instead of chicken to make it veggie
 
Yeari November 19, 2014
This dish is amazing! I just made it today for dinner:)
 
Nyborg February 21, 2014
Very tasty! Did not hold up well overnight, though.
 
Darc June 23, 2013
Don't see oil in stir fry ingredient list. What type and how much?
 
Author Comment
thirschfeld June 23, 2013
It's now there at the bottom of the ingredients list.
 
Darc June 23, 2013
Thank you! I made the dish tonight and it was very yummy!!
 
borntobeworn February 7, 2013
What other vinegar can I substitute for black or malt vinegar?
 
ChristieYang October 17, 2012
this recipe looks great! If you don't have malt vinegar or black vinegar for stir fry, could I use rice vinegar?
 
Rosemary C. May 7, 2021
I use rice vinegar as a substitute in recipes like this all the time.
 
AntoniaJames October 8, 2012
Oh, yeah!! Love this. What do you think about using tat-soi instead of spinach? The tat-soi
 
Author Comment
thirschfeld October 8, 2012
it would be great as would mizuna but they both have the strong mustard in your nostrils flavor, which I love, so I might use less. I thought about using collard greens too.