celery chicken
(3 ratings)
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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(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For celery chicken
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1 craw white rice
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2 cwater (to cook the rice in)
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16 ozchicken breast, boned, skinned and sliced thinly
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2 Tbspvegetable oil
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2 cdiagonally slices celery
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1/2 cdiagonally sliced green onion
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1 Tbspcornstarch
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2/3 cwater
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1 tspchicken bouillon
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3 Tbspsoy sauce
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salt and pepper, to taste
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chopped mitsuba (or flat-leaf parsley) for garnish
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sesame oil for garnish
How To Make celery chicken
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1Cook rice. While rice is cooking, add 1 Tb. oil to skillet or wok and stir-fry chicken strips until done. Set aside.
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2Heat remaining oil in pan, and stir fry celery and onion for about 3 minutes.
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3Mix 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.
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