New recipes

Japanese Chicken and Celery Stir Fry recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken

The ingredients are simple, but the results are delicious. Celery gets a whole new lease of life when stir fried and flavoured with Japanese ingredients plus garlic, ginger and chilli.

16 people made this

IngredientsServes: 4

  • 300g chicken breast fillets, sliced
  • 1 teaspoon sake (rice wine)
  • 1/4 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 2 tbsp cornflour
  • 1 teaspoon chopped garlic
  • 1 teaspoon freshly grated ginger
  • Pinch salt
  • 200g celery, thickly sliced
  • 2 tablespoons sake (rice wine)
  • 1/4 teaspoon salt
  • 1/4 teaspoon instant dashi (seaweed stock) or bouillon powder
  • 1/4 teaspoon chilli paste

MethodPrep:8min ›Cook:12min ›Ready in:20min

  1. Sprinkle the rice wine and salt over the chicken pieces. Mix bicarbonate of soda and cornflour together; massage into chicken pieces.
  2. Preheat enough oil in a wok or frying pan to allow you to fry the chicken. When it's hot, quickly fry chicken then drain on kitchen paper.
  3. Remove most of the oil, then add chopped garlic and ginger and a pinch of salt. When the garlic becomes fragrant, add the celery and fry for 2 minutes.
  4. Add the chicken back in, and cook for about one more minute.
  5. Finally, add 2 tablespoons sake, 1/4 tsp salt, 1/4 tsp dashi, and 1/4 teaspoon chilli paste while stirring. Once mixed, serve.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Spicy Chicken Stir-Fry With Celery and Peanuts

This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce. If you have a wok, now's the time to use it, though a cast-iron skillet will also do the trick. The wildcard ingredient is Medjool dates. They may not be a common stir-fry ingredient, but their jammy sweetness is a welcome surprise between bites of crunchy celery, salty peanuts, and spicy chicken. Let's talk subs: If you don't have sambal, you can use sriracha but start with 2 Tbsp. and increase from there. Golden raisins make a good swap if you don't have dates, and flour will work in place of cornstarch.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

  • 1 C chicken broth
  • 1 T corn starch
  • 2 T soy sauce
  • 1 T vegetable oil
  • 2 C broccoli, baby carrots, and sliced celery
  • 2 C baby corn, mixed bell peppers, sliced onions
  • 2 t grated ginger
  • 1 clove minced garlic
  • 1 T sesame seeds
  • 1 T sugar
  • 1 package precooked chicken strips

Step 1

stir broth, corn starch, and soy sauce in a small bowl. Heat oil in skillet over medium heat. Stir fry the precooked chicken until warm then add all the veggies and stir fry until tender crisp. Add broth mixture to the skillet and cook and stir until mixture boils and thickens. Sprinkle with sesame seeds just before serving.

Recipe Summary

  • 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

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.


Combine the soy sauce, vinegar, garlic powder, sugar, and ginger in a bowl or zip-top plastic bag.

Cut the chicken into thin strips and add to the soy sauce mixture. Cover the bowl (or seal the bag) and place in the refrigerator to marinate for 10 minutes.

Meanwhile, heat the oil in a wok or heavy skillet over medium-high heat. Drain the marinade from the chicken and add the chicken strips to the wok.

Cook, stirring constantly, for 3 minutes.

Add the celery and stir-fry vegetables. Cook, stirring frequently, for 5-7 minutes or until the chicken is cooked through.

Stir Fry Chicken

8 chicken thighs (skinned and cut into bite-size pieces)
1/2 teaspoon garlic powder (or more, to taste)
1/4 cup cornstarch
1/4 cup vegetable oil (or canola)
1 cup celery (cut on slant)
1 4-ounce can sliced water chestnuts (drained)
1 large ripe tomato (cut into bite-size pieces)
1 4-ounce can sliced mushrooms (drained)
1 cup green onion stalks (cut into 1-inch pieces)
1/4 cup soy sauce
optional: 1/4 - 1/2 teaspoon chili flakes or Japanese chili pepper


Sprinkle garlic powder on chicken then dredge in cornstarch. Pour oil into a pan and stir-fry chicken in 3 to 4 batches so it gets nice and crispy. Remove chicken and drain oil, leaving about 1 tablespoon in pan.

In the same pan, stir-fry celery and water chestnuts for 1 minute. Then add tomatoes, mushrooms, green onions and soy sauce (and chili flakes/pepper if you choose). Stir-fry for another minute or until tomatoes are just heated through.

Return chicken to pan and mix lightly. Serve immediately over white or brown rice, or iceberg lettuce. Serves 4 to 5.

Cooking with Alison

I only ever buy celery when I’m entertaining (ie. veggie platters, dippers, caesars) or when I need it for specific recipes. So I always have trouble finishing a whole bunch of celery. That’s usually when I put it into a stir fry. It adds a nice crunch. You can make a stir fry with any meat and vegetable combination that you like, so feel free to add nuts and/or other vegetables like carrots and mushrooms.

Chicken and Celery Stir Fry Recipe

3 boneless, skinless chicken thighs, cut into bite sized pieces

2 stalks celery, cut into thin strips about 2 inches long

1/2 large red pepper, cut into thin strips

1/2 large onion, cut into chunks

1 slice of ginger, cut into thin strips

2 cloves garlic, minced finely

2 dashes fish sauce (best brand is ‘Three Crabs’, the colour should be of brewed tea, the darker the colour, the worse the quality)

pinch of red pepper flakes (optional)

3 tablespoons vegetable oil

Marinate the chicken with the ginger, corn starch, oyster sauce, soy sauce, shaoxing wine, fish sauce, white pepper, sesame oil and red pepper flakes (if using) for 30 minutes to 1 hour. Heat a wok over high heat. Then add the oil. When the oil is hot and just starting to smoke (but not burnt), add the chicken. Cook the chicken half way through, stirring frequently for 2 to 3 minutes. Then add the onion, red pepper, celery and garlic. Cook for 3 to 5 more minutes, stirring frequently, until the chicken is just cooked through and the onions are sweet but still have a slight crunch to them. The celery will still be crunchy and the red peppers should not be soggy. Do not overcook. Serve hot with rice.

Preheat the oven to 200C/180C Fan/Gas 6.

For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.

Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through.

To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick.

Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve.

Recipe Tips

You may not think of honey as a store cupboard ingredient but it is great for helping to get a sweet and sour balance in Asian cooking.

Chinese recipe : Stir-Fried Chicken with Celery

1. Above video shows how to de-bone a Chicken. Mix the Marinade and marinate the chicken for an hour.

2. Tear old veins off the celery, cut it into lengths.

4. Heat 1 tbsp of oil and saute the pounded ginger and 1/3 tsp of salt. Add and stir-fry the celery to done. Dish it up for next step.

5. Heat 2 tbsp of oil and saute the pounded ginger , shallot and garlic. Add and stir-fry the chicken meat until the meat color is changed.

6. Add 1/2 tbsp of soy sauce and mix the ingredients well. Then, add 1/3 cup of chicken soup and stir-fry the chicken until the chicken well done.

7. Add the stir-fried celery without the celery juice. (The celery juice may cause too salty). Mix all ingredients well. Dish it up!

Chicken and Celery Stir-Fry

(c) Copyright 2008-2015 OmniChannel Health Media. All rights reserved.

Constance Brown-Riggs, MSEd, RD, CDE, CDN—an award-winning RD, certified diabetes educator, and past national spokesperson for the Academy of Nutrition and Dietetics, is the author of The African American Guide to Living Well With Diabetes, which received the Favorably Reviewed designation from the American Association of Diabetes Educators, and Eating Soulfully and Healthfully with Diabetes.

Dr. Lori Shemek, PhD, CNC, CLC, the best-selling author of “Fire-Up Your Fat Burn! and leading health and weight loss expert, is also known as “The Inflammation Terminator.” She has made it her mission to educate the public on the toxic effects of certain foods and lifestyle choices and how they create inflammation in the body. She is a leading authority on inflammation and its role in weight loss, preventing disease and optimizing health.

Rebecca Bitzer – MS, RD/LD, CEDRD is an award-winning Registered Dietitian, writer, speaker, blogger, and REBEL Dietitian business owner. Rebecca and her team of six Registered Dietitians have counseled thousands of clients struggling with diabetes for over twenty-five years. They work closely with each other along with internists, endocrinologists, therapists, and families.

Maureen Sullivan – RN, CDE has worked for many years as a Registered Nurse, most of them in emergency and trauma services. She is a Certified Emergency Nurse, Certified Diabetes Educator, and the former manager of a hospital stroke program. Maureen’s wealth of knowledge, passion for nursing and education, and ability to engage people makes her an excellent teacher and a captivating lecturer. Recently, Maureen has been concentrating on writing, speaking and teaching, as well as working on her award-winning weekly podcast, “The Health and Humor Show.”

Lauren Harris-Pincus, MS, RDN is a nutrition communications specialist, registered dietitian in private practice, social media consultant, speaker, spokesperson and corporate consultant. She is currently the owner of Nutrition Starring YOU, LLC and Lauren strongly believes that we should “Think Healthy, not Skinny”, and “EveryBODY is unique, your diet should be too”. Lauren was co-host of the Family Food Experts Kitchen radio show, available for listening on iHeart Radio and iTunes. Also known as one of the “NutritionBabes”, Lauren co-founded, a popular Health and Wellness website in 2009. was voted one of Healthline’s Top 100 Health Blogs in 2011, 2012 and 2013.

Mark Heyman, PhD, CDE is a clinical health psychologist and the director of the Center for Diabetes and Mental Health (CDMH). In addition to treating patients with type 1 and type 2 diabetes, Dr. Heyman provides training for health care providers on how to identify and address the emotional and behavioral aspects of diabetes in their patients. He also works with pharmaceutical and medical device companies to help them understand these issues and incorporate this information into their sales, marketing, and patient education materials. He is particularly interested in empirically supported behavioral interventions that promote behavior change and improve physical and mental health in people with diabetes.

Katie Ferraro, MPH, RD, CDE is a nationally-recognized registered dietitian, certified diabetes educator and author with an expertise in nutrition communications and curriculum development. She is the co-author of “Diet Therapy in Advanced Practice Nursing” (McGraw Hill, 2014) and an Assistant Clinical Professor of Nutrition at the University of California San Francisco and University of San Diego’s graduate schools of nursing.

Dr. Beverly S. Adler, PhD, CDE (aka “Dr. Bev”) is a clinical psychologist and certified diabetes educator, author and speaker. She specializes treating the emotional issues of people with diabetes. In her private practice, she provides individual, family and/or group therapy utilizing a cognitive behavior therapy orientation, combined with a spiritual approach. Her goal is to empower her patients to manage their diabetes.

Dr. Bev is the author of two self-help diabetes books. She has written numerous articles which are published in print and online – always focused on diabetes from the emotional perspective. She also speaks to audiences of people living with diabetes, as well as, to audiences of healthcare professionals and diabetes educators. Dr. Bev, herself, has been living successfully with type 1 diabetes for 40+ years.

In August 2016, Dr. Bev was honored to receive the “CDE Entrepreneur of the Year” Award from her Metropolitan NY Association of Diabetes Educators.

Jill Weisenberger, MS, RDN, CDE, FAND is an internationally recognized nutrition and diabetes expert with more than two decades experience. Through writing, speaking and one-on-one coaching, Jill empowers people to grab control of their health. She has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, VA. Jill is known for her practical approach and caring attitude. Her no-nonsense strategies to eating well include foods that both taste good and are good for you.

Marlene Koch (pronounced ‘cook’) is a nationally recognized nutritionist, popular TV personality and New York Times bestselling author. She graduated Magna Cum Laude from UCLA with a Bachelor’s degree in Nutritional Science. She is a registered dietitian and one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the Academy of Nutrition & Dietetics.

Marlene has taught professional chefs from the American Culinary Federation the principles of healthy cooking and eating. She has been adjunct Nutrition professor and cooking instructor for Columbus State College and the Columbus State Culinary Academy, and she is a nationally recognized expert in weight loss, diabetes, child and adolescent nutrition, and sugar substitutes.

Marlene has sold over one million cookbooks, and is a regular guest on QVC.

Barbara Ruhs – MS, RDN is a Registered Dietitian Nutritionist and owner of Neighborhood Nutrition LLC, a consulting firm focused on providing solutions to help food companies and supermarkets improve consumer health & wellness. She’s a former supermarket dietitian and has run a successful business for 17 years. A leader in the field of nutrition, her mission is to help people by impacting the way food is produced, marketed and sold. She’s a strong advocate for supermarket dietitians and believes the retail food industry has the greatest potential to impact public health.

Cheryl Orlansky has over 25 years of experience in health promotion and chronic disease prevention and management. Her first career as a registered dental hygienist led her towards a path of wellness and nutrition! Her expertise is in diabetes, weight management and cardiovascular disease for individuals and groups. She works in a large private practice including endocrinology, internal medicine, rheumatology, neurology and sleep medicine. She is an award winning dietitian with current leadership positions in state and local dietetics organizations.

She has been interviewed and quoted in media outlets for WebMD, Atlanta Sports and Fitness, Georgia Public Broadcasting, and the Atlanta Journal and Constitution. She has partnered with V-103 Radio to lead supermarket tours as part of a community outreach during National Nutrition Month.

Cheryl helps her clients reach balance through lifestyle choices: cooking and eating, activity and purpose in life.

Jackie Newgent, RDN, CDN, is a registered dietitian nutritionist and classically-trained chef. With a passion for helping people (including her father) with diabetes, she’s author of The With or Without Meat Cookbook: The Flexible Approach to Flavorful Diabetes Cooking and the award-winning The All‐Natural Diabetes Cookbook, both published by the American Diabetes Association. Jackie is also author of 1,000 Low-Calorie Recipes and Big Green Cookbook. Her next book, The All-Natural Diabetes Cookbook—2nd Edition, was published in 2015.

Nutritionist Rania Batayneh, MPH is the author of the best-selling book, The One One One Diet. She holds a master’s degree in public health nutrition from the University of Michigan School of Public Health and is also a Wellcoaches Certified Health and Wellness Coach endorsed by the American College of Sports Medicine (ACSM).

Watch the video: Μπούτι Κοτόπουλου στον Φούρνο με Πιλάφι. Συνταγή του Λευτέρη Λαζάρου (January 2022).