Celery Chicken

Carolyn Haas

By
@Linky1

I found this in an international cookbook for kids that belongs to my now-grown daughter. Made a couple adjustments. It's hard to recall that 30 or so years ago some ingredients were not readily available here in the hinterland! (I've made this with an addition of mushrooms, too!)


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Comments:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 c
raw white rice
2 c
water (to cook the rice in)
16 oz
chicken breast, boned, skinned and sliced thinly
2 Tbsp
vegetable oil
2 c
diagonally slices celery
1/2 c
diagonally sliced green onion
1 Tbsp
cornstarch
2/3 c
water
1 tsp
chicken bouillon
3 Tbsp
soy sauce
salt and pepper, to taste
chopped mitsuba (or flat-leaf parsley) for garnish
sesame oil for garnish

Directions Step-By-Step

1
Cook rice. While rice is cooking, add 1 Tb. oil to skillet or wok and stir-fry chicken strips until done. Set aside.
2
Heat remaining oil in pan, and stir fry celery and onion for about 3 minutes.
3
Mix rest of ingredients (except parsley). Pour over celery and onions. Stir until sauce thickens. Add chicken and stir until well distributed and warm. Sprinkle with mitsuba/parsley and sesame oil. Serve with rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese