Prep: 1. Grate ginger. 2. Chop garlic, scallions, celery. 3. Wash chicken, pat dry, and cut into bite size chunks. Make: 1. Mix rice wine, water, soy sauce, corn starch, sugar, and salt in a bowl. 2. Heat oil in large frying pan or wok. Add ginger and garlic, being careful not to burn. 3. Add chicken and cook, stirring, until almost done. 4. When chicken is nearing done, add celery. 5. Soon after (when celery is bright green), add sauce mixture, cashews, and scallions.
"What I love about this dish: so delicious and yet extremely easy; my kids love it; it's a double dose of protein with cashews AND chicken; perfect contrast of the crunchy cashews and softer chicken." - Mary