About the Recipe
serve on top of steamed brown rice, and you have a quick, easy, and delicious weeknight meal
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2�3 cloves)
1 Tbsp fresh scallions (green onions),
rinsed and minced
2 C celery, rinsed and sliced
1 C carrots, rinsed and peeled into
very thin strips
1 Tbsp cornstarch
1 C low-sodium chicken broth
2 Tbsp rice vinegar
12 oz boneless, skinless chicken
breast, cut into thin strips
1 Tbsp lite soy sauce
� Tbsp sesame oil (optional)
1 Tbsp sesame seeds, toasted
1 Heat oil in a large wok or saut� pan. Add ginger,
garlic, and scallions, and stir fry briefly until cooked,
but not brown, about 30 seconds to 1 minute.
2 Add celery and carrots, and continue to cook gently
until the celery begins to soften.
3 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
4 Add chicken, and stir continually for 5�8 minutes.
5 Add soy sauce, sesame oil (optional), and sesame
seeds (optional), and mix gently.
6 Serve 1 cup chicken stir-fry.