Stir Fried Chicken Celery Food

CHICKEN STIR FRY WITH CELERY, CARROT AND CASHEW

Steps:

• Add cornflour to a small bowl and gradually add water to dilute it completely. Then add the remaining Sauce ingredients and mix well.
• Heat oil in a large frying pan over high heat.
• Add chicken pieces, season with salt & pepper and cook for 1.5 to 2 minutes until the chicken pieces start browning a bit.
• Add celery and carrot. Cook for 1.5 minutes, then add cashew nuts. Stir for 30 seconds.
• Add the sauce (note 2) and stir quickly as the sauce will thicken fast. Ensure that sauce coats each piece of stir fry ingredients.
• Add the sesame oil and quickly stir. Serve immediately.

CHICKEN AND CELERY STIR-FRY

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.

STIR-FRIED CHICKEN & CELERY

Steps:

• Cut into strips the chicken breasts and carrots, slice the celery and scallions, mince the ginger and garlic, and toast the sesame.
• Heat vegetable oil in a large wok or sauté pan. Add ginger, garlic, and scallions, and stir fry briefly until cooked, but not brown, about 30 seconds to 1 minute.
• Add celery and carrots, and continue to cook gently until the celery begins to soften.
• In a bowl, mix cornstarch with chicken broth, and add to the pan. Add rice vinegar, and bring to a boil over high heat. Lower temperature to a gentle simmer.
• Add chicken, and stir continually for 5-8 minutes.
• Add soy sauce, sesame oil, and sesame seeds, and mix gently. Enjoy!

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.