Chicken Celery Stir Fry
Celery keeps its crunch even after a few minutes in a hot wok, giving this stir fry some texture that softer vegetables can't match. The combination of broccoli and carrot rounds out the dish with colour and a good mix of vitamins A and C. Organic chicken breast keeps things lean while adding enough protein to make this a proper meal rather than a side dish.
- 500g organic chicken breast, sliced thinly
- 3 sticks of celery, sliced on an angle
- 1 head of broccoli, cut into small florets
- 2 carrots, sliced thinly
- 1 red onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- 2 tablespoons vegetable oil
- Cooked rice to serve
- Mix the soy sauce, oyster sauce, and honey in a small bowl and set aside.
- Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Cook the chicken in two batches for 3 to 4 minutes until golden, then remove and set aside.
- Add the remaining oil to the pan. Stir-fry the onion, carrot, and broccoli for 2 minutes.
- Add the celery, garlic, and ginger and stir fry for another 2 minutes. The vegetables should stay crisp.
- Return the chicken to the pan, pour over the sauce and toss everything together for 1 minute until coated and heated through. Serve immediately over rice.
Serving Suggestions
Serve with steamed rice or noodles. A sprinkle of sesame seeds or sliced spring onion finishes it nicely if you have them on hand.
Storage
You can keep it in the fridge for up to 3 days in an airtight container. Reheat in a hot pan rather than the microwave to keep the vegetables from going soft.
Variations
Swap the chicken for thin strips of beef, or keep it vegetarian and add zucchini and green beans from the box in place of the meat.
Want to try this stir fry? Order the Large Mixed Produce Box and add certified organic chicken for delivery straight to your Adelaide home.