1. Cut the chicken into cubes, add 1 spoon of cooking wine, a little pepper and salt, 1 spoon of starch, and then add 2 spoons of vegetable oil, mix well and marinate for 15 minutes
2. Cut celery and carrot into oblique cubes, slice garlic
3. Slightly more oil under the hot pan, pour in the diced chicken
4. The fire slid until it turned white
5. Drain off
6. Leave the oil in the bottom of the pot, pour in the garlic slices and sauté
7. Pour the carrots
8. Stir fry for about 3 minutes until the surface is golden
9. Pour in celery, add 1/2 spoon of pepper powder
10. Stir fry until the celery is broken
11. Add 2 scoops of oyster sauce and stir fry evenly
12. Pour in the diced chicken and stir-fry quickly evenly
13. Pour the cashew nuts and stir-fry quickly evenly
14. Season with appropriate amount of salt and chicken powder, stir well and turn off the heat
15. Serve and drizzle with sesame oil
Tips:What I bought were roasted unsalted cashews. If using raw cashews, add the cashews before frying the diced chicken, fry them in a cold pan with cold oil, and fry them until the surface is golden.
