Allergy free Japanese chicken and celery stir fry recipe

Ingredients

• 1 double chicken breast fillet, sliced
• 1 tsp rice wine or pale dry sherry
• ¼ tsp salt
• ¼ tsp bicarb soda
• 2 tbsps cornflour
• Up to 1 cup olive oil, for frying
• 1 clove garlic, chopped fine
• 1 cm fresh ginger, grated fine
• Pinch of salt
• 200g celery, sliced
• 1 carrot, sliced (optional)
• 110g unsalted roasted cashew nuts (optional)
• 2 tbsps rice wine or pale dry sherry
• ¼ tsp salt
• ¼ tsp instant dashi (seaweed stock) or a Massel vegetable stock ultracube
• ¼ tsp chilli paste

Method

• In a bowl, sprinkle the rice wine and salt over the sliced chicken.
• In a small bowl, mix the bicarb soda and cornflour together.
• Massage the cornflour mixture it into the chicken.
• Over a medium to high heat, add enough olive oil to a wok to fry the chicken.
• When the oil is hot, quickly fry the chicken in batches until crispy and golden.
• Remove the chicken with a slotted spoon and drain it on paper towels.
• Remove all but 2 tbsps of oil from the wok, strain and store.
• Add the chopped garlic and ginger and a pinch of salt to the wok.
• When the garlic becomes fragrant, add the celery, carrot and cashews and fry for 2-3 minutes.
• Return the chicken to the wok andOnce mixed, serve on steamed rice.