CHICKEN AND CELERY STIR-FRY
This spicy stir-fry has an Asian flavor and can be served with rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 282 g, Fat 14 g, Fiber 2 g, Protein 28 g
CHICKEN AND CELERY STIR FRY
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut chicken into 1 - inch chunks and season w/ a little salt Combine cornstarch w. water and set aside Heat oil in wok on high heat Add chicken garlic and gingeer and stir-fry until chicken is browned 5-7 minutes. Add celery, stir-fry until chicken is thoroughly cooked and celery is softened. Add soy sauce and cornstarch mixture. Stir-fry until sauce is thickened. Serve with cooked rice and sprinkle with celery leaves.
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