1 or 2 chicken breast fillets, cut into 1cm strips
2 tablespoons cornflour
1/2 teaspoon salt
1 or 2 tablespoons vegetable oil for stir frying
2 red chillies, cut into thin strips (optional)
small piece root ginger, peeled and finely chopped
2 or 3 garlic cloves, finely chopped
few celery sticks, cut into thin strips
1 carrot, cut into thin strips
2 teaspoons light soy sauce
1/2 teaspoon caster sugar
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Method Prep:10min › Cook:8min › Ready in:18min
Dust chicken breast strips with cornflour and add 1/4 teaspoon salt. Place in boiling water to poach for at least 10 minutes. Remove with a slotted spoon and set aside to cool.
Heat oil in very hot pan; stir in chillies, ginger and garlic. Quickly add chopped celery and carrot. Stir for about 3 minutes, then add chilled cooked chicken breast strips.
Add light soy sauce, remaining 1/4 teaspoon salt and sugar. Stir for another 3 minutes.
I suggest you stir fry at a very high heat. You could boil celery and carrot strips before stir frying. Then soak them in tap water to chill down. Press slightly to remove any excess water. Then stir into ginger, garlic and red chilli.