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chicken and celery stir-fry

Prep Time:



Cook Time:





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.

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