Monday, July 29, 2013

Celery & Chicken Stirfry

Oh this is a classic. Mom always made this while we were growing up. Sis and I love it. It's very simple and I've found it to be the perfect way to get rid of extra celery.

It's probably so simple for me because I'll typically have my chicken already marinaded and frozen so all I have to do is defrost the marinaded meat, chop up the celery, extra ginger & garlic and then start stirfrying. Takes less time than to cook the rice!

Celery & Chicken Stirfry
(serves 2-3)

  • 2-3 boneless skinless chicken thighs, cubed 
  • 3 Tbsps soy sauce, divided 
  • 1/2 tsp sugar 
  • 1/2 tsp salt 
  • 1/2 tsp cornstarch 
  • 4 garlic cloves, minced & divided
  • 1 inch knob of ginger, julienned & divided
  • 1 Tbsp sesame oil
  • 1 Tbsp canola oil
  • 4-6 celery stalks, cut on a bias
  • 2 Tbsp water

  1. Combine 2 tablespoons of soy sauce, the sugar, salt, sesame oil, cornstarch, half of the garlic, and half of the ginger in a small bowl. Mix well. Add chicken and toss until well coated. Transfer into a Ziploc bag and marinate 2 hours or overnight in the fridge. 
  2. Heat canola oil in a wok on medium high heat. Brown chicken. When all browned, toss in remaining ginger and remaining garlic. Stir until garlic is fragrant.
  3. Add celery, water an remaining soy sauce. Stir to mix well and then cover. Cook for about 5-10 minutes, until celery is tender crisp and chicken is cooked through.
  4. Serve with a big bowl of jasmine rice.