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Japanese Chicken and Celery Stir Fry recipe


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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.

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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.


Directions

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

Preparation

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

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