Celery Chicken

3
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!)

Rating:

★★★★★ 3 votes

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

How to Make Celery Chicken

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.

Printable Recipe Card

About Celery Chicken

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



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