INGREDIENTS
200 gs
.4lb chicken thigh fillets
250 gs
.6lb celery cut diagonally to 5cm / 2” long pieces
100 gs
.5oz carrot thinly
70 gs
.5oz roasted cashew nuts
1 tbsp
oil
1 serving
salt & pepper
1 tsp
sesame oil
1 tsp
cornflour/corn starch
60 mls
oz water
1/4 tsp
chicken stock powder
1/2 tsp
sake
1/4 tsp
soy sauce
1/8 tsp
salt