Reviews Add Rating & Review 39 Ratings 5 star values: 19 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 1
Back to Chicken and Celery Stir-Fry All Reviews for Chicken and Celery Stir-Fry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken and Celery Stir-Fry Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 pound boneless, skinless chicken breast halves (about 2) 1 large egg white 1 tablespoon cornstarch Coarse salt and ground pepper 2 to 3 tablespoons vegetable oil 1 pound celery (8 to 10 large stalks), thinly sliced on the diagonal (about 5 cups) 3-inch piece of fresh ginger, peeled and thinly slivered lengthwise 1 jalapeno chile, red or green, slivered lengthwise (ribs and seeds removed, for less heat, if desired) 3 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon sugar 4 scallions, cut in 3-inch lengths
Cook’s Notes Bunches of celery can be kept in a plastic bag in the refrigerator for up to 3 weeks. Rinse before using.
Gallery Chicken and Celery Stir-Fry
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Gallery
Chicken and Celery Stir-Fry
Chicken and Celery Stir-Fry
Chicken and Celery Stir-Fry
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 pound boneless, skinless chicken breast halves (about 2) 1 large egg white 1 tablespoon cornstarch Coarse salt and ground pepper 2 to 3 tablespoons vegetable oil 1 pound celery (8 to 10 large stalks), thinly sliced on the diagonal (about 5 cups) 3-inch piece of fresh ginger, peeled and thinly slivered lengthwise 1 jalapeno chile, red or green, slivered lengthwise (ribs and seeds removed, for less heat, if desired) 3 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon sugar 4 scallions, cut in 3-inch lengths
Directions
Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white, cornstarch, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until smooth. Add chicken strips, and toss to coat.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of coated chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add another tablespoon vegetable oil to skillet, and brown remaining chicken in same manner.
Add celery, ginger, and jalapeno to remaining oil in skillet (add additional oil, if necessary); cook, tossing, until celery is crisp-tender, 4 to 5 minutes.
Stir vinegar, sesame oil, and sugar in with vegetables. Add scallions and cooked chicken; toss, until combined and heated through, 1 to 2 minutes. Serve immediately.
Cook’s Notes Bunches of celery can be kept in a plastic bag in the refrigerator for up to 3 weeks. Rinse before using.
Cook’s Notes
Bunches of celery can be kept in a plastic bag in the refrigerator for up to 3 weeks. Rinse before using.
Reviews
Add Rating & Review 39 Ratings 5 star values: 19 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 1
Reviews
Add Rating & Review 39 Ratings 5 star values: 19 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 1
Add Rating & Review
39 Ratings 5 star values: 19 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 1
39 Ratings 5 star values: 19 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 1
39 Ratings 5 star values: 19 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 1
5 star values: 19 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 1
All Reviews for Chicken and Celery Stir-Fry
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Celery Stir-Fry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
