Chinese Celery and Chicken Stir-Fry

Combining crisp celery stalk and high-protein chicken breast through a low-oil stir-fry technique, this dish offers a balanced and nutrient-dense Asian meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.3 lbs) chicken breast, sliced into thin strips · 672 kcal in the whole recipe
• 250 g (about 3 stalks) celery stalk, diagonally sliced · 42 kcal in the whole recipe
• 100 g (1 medium) carrot, julienned · 41 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 6 g (1 tsp) fresh ginger, grated · 5 kcal in the whole recipe
• 32 g (2 tbsp) low-sodium soy sauce · 18 kcal in the whole recipe
• 8 g (1 tsp) cornstarch · 30 kcal in the whole recipe
• 15 g (1 tbsp) apple cider or white vinegar · 3 kcal in the whole recipe
• 7 g (1.5 tsp) canola oil · 63 kcal in the whole recipe
• 7 g (1.5 tsp) sesame oil · 62 kcal in the whole recipe
• 80 g (approx. 0.4 cup) long-grain rice (dry) · 288 kcal in the whole recipe
• Black pepper and a splash of water

Method

1. Rinse the dry rice and cook with measured water until fully absorbed and tender.

   

2. Toss sliced chicken breast with cornstarch, half of the soy sauce, and black pepper; set aside for 10 minutes.

   

3. Heat canola oil in a large skillet or wok over high heat, add garlic, ginger, and marinated chicken, stir-frying for 5-6 minutes until cooked through, then transfer to a plate.

   

4. Add sesame oil to the same skillet and stir-fry celery stalk and carrot for 3-4 minutes until tender-crisp.

   

5. Return cooked chicken to the skillet, add remaining soy sauce, vinegar, and a splash of water, tossing well for 2 minutes.

   

6. Serve hot stir-fry alongside portioned rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.