Cashew Chicken

1 pound skinless, boneless chicken thighs, cut into ½-inch (12 mm) cubes

1 tablespoon minced garlic

2 teaspoons soy sauce , (for a richer tasting sauce, use dark soy sauce in place of regular soy sauce; for gluten-free, use tamari)

1 ½ teaspoons cornstarch

1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry

¾ teaspoon salt

⅛ teaspoon granulated sugar

¼ cup homemade chicken stock or canned chicken broth

2 tablespoons peanut or vegetable oil, (use only oils with a high smoke point, such as grapeseed)

2 tablespoons minced ginger

½ cup sugar snap peas, strings removed, pods left whole

½ cup carrots sliced ¼ inch (6 mm) thick

½ cup celery sliced ¼ inch (6 mm) thick

½ cup unsalted cashews, (if using raw cashews, toast them in a dry skillet for a minute or two prior to tossing them into the stir-fry)

Directions at leitesculinaria.com

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