Chicken and Celery Stir Fry

Chicken and Celery Stir Fry

Serve on top of steamed brown rice, and you have a quick, easy, and delicious

weeknight meal.

CAL/SERV :

188

PREP TIME :

20 MINS

YIELDS :

4 SERVINGS

COOK TIME:

20 MINS

INGREDIENTS

  • 1 Tbsp peanut oil or vegetable oil
  • 1 Tbsp ginger, minced
  • 1 Tbsp garlic, minced (about 2–3 cloves)
  • 1 Tbsp fresh scallions (green onions), rinsed and minced
  • 2 C celery, rinsed and sliced
  • 1 C carrots, rinsed and peeled into very thin strips
  • 1 Tbsp cornstarch
  • 1 C low-sodium chicken broth
  • 2 Tbsp rice vinegar
  • 12 oz boneless, skinless chicken breast, cut into thin strips
  • 1 Tbsp lite soy sauce
  • ½ Tbsp sesame oil (optional)
  • 1 Tbsp sesame seeds, toasted (optional)

INSTRUCTIONS

  1. Heat oil in a large wok or sauté pan. Add ginger, garlic, and scallions, and stir fry briefly until cooked, but not brown, about 30 seconds to 1 minute.
  2. Add celery and carrots and continue to cook gently until the celery begins to soften.
  3. In a bowl, mix cornstarch with chicken broth, and add to the pan.  Add rice vinegar, and bring to a boil over high heat. Lower temperature to a gentle simmer.
  4. Add chicken, and stir continually for 5–8 minutes.
  5. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and mix gently.
  6. Serve 1 cup chicken stir-fry.

Nutrition (per serving):

Calories 188, Total fat 7 g, Saturated fat 2 g, Cholesterol 51 mg, Sodium 237 mg, Total fiber 2 g, Protein 22 g, Carbohydrates 8 g, Potassium 370 mg.


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