celery chicken
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!)
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup raw white rice
- 2 cups water (to cook the rice in)
- 16 ounces chicken breast, boned, skinned and sliced thinly
- 2 tablespoons vegetable oil
- 2 cups diagonally slices celery
- 1/2 cup diagonally sliced green onion
- 1 tablespoon cornstarch
- 2/3 cup water
- 1 teaspoon chicken bouillon
- 3 tablespoons soy sauce
- - salt and pepper, to taste
- - chopped mitsuba (or flat-leaf parsley) for garnish
- - sesame oil for garnish
How To Make celery chicken
-
Step 1Cook rice. While rice is cooking, add 1 Tb. oil to skillet or wok and stir-fry chicken strips until done. Set aside.
-
Step 2Heat remaining oil in pan, and stir fry celery and onion for about 3 minutes.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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