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Celery is often a supporting flavor, not the predominant one, in different cuisines and dishes. Unlike stir-fries with several different vegetables, in this one celery takes a star role – and it’s delicious. No need to use the inner stalks; this is a case where the stronger flavor of the outer stalks is desirable and contributes to the overall success of the dish. Simple and quick to prepare, this is a great recipe to add to your week-night repertoire. Serve with plain steamed rice.
Celery & Chicken Stir-fry
2015-03-10 08:07:44
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Ingredients
- 1 lb. boneless, skinless chicken thighs
- 1 egg white
- 2 tsp. cornstarch
- Sea salt
- 3 TB peanut oil
- 1½” piece ginger, peeled
- 1 medium onion, peeled & halved lengthwise
- 5 ribs celery, washed & dried
- 1–2 TB soy sauce
- Cook the ginger and onion, stirring constantly, about 30 seconds
Instructions
- Place the chicken thighs in the freezer for 15-20 minutes to make them easier to slice. Cut them into thin strips, about ¼” wide
- In a medium bowl, beat the egg white lightly; add the cornstarch and a pinch of salt
- Add the chicken, mix thoroughly, and set aside while you prepare the remaining ingredients
- Cut the ginger into very fine, and the onion into larger, julienne strips
- Cut the celery on the diagonal into ¼” slices
- Heat a large skillet over medium-high heat
- Add half the oil and tilt the skillet to coat the bottom and sides
- Add chicken and, stirring constantly, cook until the chicken loses its pink color and stiffens
- Remove from the skillet to a platter and set aside
- Heat the other half of the oil in the skillet
- Cook the ginger and onion, stirring constantly, about 30 seconds
- Add the celery slices and cook for about a minute
- Add the chicken and any juices which have collected under it, plus the soy sauce
- Continue cooking and stirring until the chicken is cooked through and the celery is crisp-tender
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