A simple Chinese-American dish that eliminates all the need for oyster sauce, hoisin sauce and other specialty ingredients I never seem to be able to find at the grocery store. Roasting the nuts brings out the sweet, buttery flavor of the cashews. This is simple but delicious recipe that has flavor combinations of sweet, spicy, salty and sour.
Heat oven to 350 º spread cashews on a baking sheet, and cook until golden and fragrant, about 10 minutes. Giving them a shake about half way through. Set aside with scallion greens.
While cashews are roasting, in a large bowl combine chicken, cornstarch, ginger, chili powder, and salt and pepper, to taste. Stir to coat chicken evenly using all of the powdery mix (this will be what thickens the sauce in the end).
In a small mixing bowl add the first four ingredients of the sauce mix and beat well with a fork, until well blended. Slowly stir in the next four sauce ingredients until well blended. Set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned but not quite cooked through, about 6 to 8 minutes. Add the celery stalks, stir-fry 4 to 6 minutes. Add the garlic and the white parts of the scallions stir-fry for another 2 to 3 minutes until chicken is cooked through.
Add the sauce mixture and cook, stirring frequently, until the sauce thickens and the chicken is cooked through, about 1 to 2 minutes.
Remove the wok from the heat and stir in the cashews and the green parts of the scallions. Serve over a bed of steamed rice or Chinese noodles.