"Recipe Source: Without Reservations by Joey Altman
Use thigh or leg meat for the most flavor, or breasts to lighten the dish up."
toasted sesame oil
hot Chinese chili paste
boneless skinless chicken, cut into 1 inch cubes
yellow onion, in 1 inch dice
celery ribs, in 1/2 inch dice
unsalted roasted cashews
scallion, sliced thinly on the diagonal
( optional garnish)
Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.