No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken and Celery Stir-Fry

Bunches of celery can be kept in a plastic bag in the refrigerator for up to three weeks. Rinse before using.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken and Celery Stir-Fry

Source: Everyday Food, March 2006


  • 1 pound boneless, skinless chicken breast halves (about 2)
  • 1 large egg white
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 2 to 3 tablespoons vegetable oil
  • 1 pound celery (8 to 10 large stalks), thinly sliced on the diagonal (about 5 cups)
  • 3-inch piece of fresh ginger, peeled and thinly slivered lengthwise
  • 1 jalapeno chile, red or green, slivered lengthwise (ribs and seeds removed, for less heat, if desired)
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sugar
  • 4 scallions, cut in 3-inch lengths


  1. Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white, cornstarch, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until smooth. Add chicken strips, and toss to coat.

  2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of coated chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add another tablespoon vegetable oil to skillet, and brown remaining chicken in same manner.

  3. Add celery, ginger, and jalapeno to remaining oil in skillet (add additional oil, if necessary); cook, tossing, until celery is crisp-tender, 4 to 5 minutes.

  4. Stir vinegar, sesame oil, and sugar in with vegetables. Add scallions and cooked chicken; toss, until combined and heated through, 1 to 2 minutes. Serve immediately.


Reviews (0)

Related Topics