Japanese Chicken and Celery Stir Fry

    20 min

    The ingredients are simple, but the results are delicious. Celery gets a whole new lease of life when stir fried and flavoured with Japanese ingredients plus garlic, ginger and chilli.

    16 people made this

    Serves: 4 

    • 300g chicken breast fillets, sliced
    • 1 teaspoon sake (rice wine)
    • 1/4 teaspoon salt
    • 1/4 teaspoon bicarbonate of soda
    • 2 tbsp cornflour
    • 1 teaspoon chopped garlic
    • 1 teaspoon freshly grated ginger
    • Pinch salt
    • 200g celery, thickly sliced
    • 2 tablespoons sake (rice wine)
    • 1/4 teaspoon salt
    • 1/4 teaspoon instant dashi (seaweed stock) or bouillon powder
    • 1/4 teaspoon chilli paste

    Prep:8min  ›  Cook:12min  ›  Ready in:20min 

    1. Sprinkle the rice wine and salt over the chicken pieces. Mix bicarbonate of soda and cornflour together; massage into chicken pieces.
    2. Preheat enough oil in a wok or frying pan to allow you to fry the chicken. When it's hot, quickly fry chicken then drain on kitchen paper.
    3. Remove most of the oil, then add chopped garlic and ginger and a pinch of salt. When the garlic becomes fragrant, add the celery and fry for 2 minutes.
    4. Add the chicken back in, and cook for about one more minute.
    5. Finally, add 2 tablespoons sake, 1/4 tsp salt, 1/4 tsp dashi, and 1/4 teaspoon chilli paste while stirring. Once mixed, serve.

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