Stir Fried Chicken with Celery, Chiles, and Toasted Macadamia Nuts and Cashews in Lettuce Cups
Recipe courtesy of The Culinary Institute of America
Serves 8
Ingredients:
- 1 tablespoon chopped ginger root
- 4 scallions, chopped
- 1 teaspoon Serrano chile, chopped
- ½ cup crimini mushrooms, in a ¼-inch dice
- 2 celery stalks, diced
- ½ pound boneless, skinless chicken breast, cut ½-inch cubes
- Salt and pepper to taste
- 6 tablespoons canola oil
- 4 tablespoons chicken stock
- 1 tablespoon Shaoxing or sherry
- 2 tablespoons light soy sauce
- 2 tablespoons chopped macadamia nuts, toasted
- 2 tablespoons chopped cashews, toasted
- Butter lettuce leaves, as needed
Preparation:
- Heat the oil in a wok or skillet. Stir fry the ginger, green onions, chiles, mushrooms, over high heat for 1 minute. Add the celery, and stir fry for 1 minute. Add the chicken and stir fry for 1 minute. Season with salt and pepper to taste.
- Add the stock, Shaoxing cooking wine, and soy sauce. Stir fry 1 more minute.
- Adjust the seasoning with salt and pepper. Serve in lettuce cups garnished with toasted macadamia nuts and toasted cashews.
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