Chicken and Celery Stir-Fry

Prep Time:
40 mins
Total Time:
40 mins

This spicy stir-fry has an Asian flavor and can be served with rice.


  • 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.

Cook's Notes

Bunches of celery can be kept in a plastic bag in the refrigerator for up to 3 weeks. Rinse before using.

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