Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken and Celery Stir-Fry 4.1 (39) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 This spicy stir-fry has an Asian flavor and can be served with rice. Ingredients 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 Directions 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. 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. 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. 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. Print