I love it when you find ways to use vegetables in a different way than you’re used to. I usually use celery as an ingredient to flavour sauces, stews and soups, but today I’m using it as a main ingredient and it’s super yummy! Full of flavour (duh) and if stir fried quickly still crunchy to give a bite to the dish. I was also supposed to add cashews but they just sat there on the counter, forgotten and ignored, oops. Would have been a great addition. Oh well, next time!
Be sure to top it off with some crispy chili oil as well!
Chicken & Celery Stir Fry served with Brown Rice Stir Fry
- Main ingredients
- 1 tbsp vegetable oil
- 200g chicken thighs or filets fillets cut into thin strips
- 250g celery cut diagonally to 5cm long pieces
- 70g roasted cashew nuts (unsalted)
- Salt & pepper
- 1 tsp sesame oil
- 1 cup brown or regular rice
- 1 tsp corn starch
- 60ml water
- ¼ chicken stock cube
- 1/2 tsp sugar or honey
- 1 tbsp Shaoxing rice wine or sherry
- 1 tsp soy sauce (more to taste)
- Pepper & salt to taste
Cook the rice according to the packaging (I boil for 8 minutes, drain out the water and let steam with lid on for 8-10 minutes)
Add cornflour to a small bowl and gradually add water to dilute it completely.
Add the remaining Sauce ingredients and mix well.
Heat oil in a wok or large frying pan over high heat.
Add the chicken pieces and cook for ± 2 minutes until the chicken pieces start browning a bit, season with pepper & salt.
Add celery and stir fry on high heat for 1.5 minutes.
Add cashew nuts (if using) and stir fry for 30 seconds.
Quickly whisk the sauce and add it to the pan. Stir quickly as the sauce will thicken fast.
Make sure the sauce coats all the ingredients.
Add the sesame oil and quickly stir.
Taste and season to your liking.
Serve immediately with the rice and a drizzle of crispy chili oil.