Chicken And Celery Stir Fry Recipes

Steps:

• 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.

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Steps:

• Cut the chicken into thin slices across the grain.
• Heat the oil in a wok swirling it around till its really hot.Add the nuts stirring until they start to brown .
• Add the chicken and stir fry until nearly cooked thru.
• Add the celery and spring onions and continue stirring well in the wok.
• Add the yellow stir fry paste and season with salt and pepper. Toss lightly to cover the chicken and vegetables with the paste.
• Serve at once over plain steamed rice. Garnish with celery leaves.