In Recipes

This spicy stir-fry has an Asian flavour and can be served with rice.

Source: Everyday Food, March 2006

Prep 40 mins
Serves 4

1 pound boneless, skinless chicken breast halves (about 2)
1 large egg white
1 tablespoon cornstarch
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil
5 cups celery thinly sliced on the diagonal (about 5 cups)
3-inch piece of fresh ginger, peeled and thinly slivered lengthwise
1 jalapeno chile, red or green, slivered lengthwise (ribs and seeds removed, for less heat, if desired)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sugar
4 scallions, cut in 3-inch lengths


Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white, cornstarch, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until smooth. Add chicken strips, and toss to coat.

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of the coated chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add another tablespoon vegetable oil to skillet, and brown remaining chicken in the same manner.

Add celery, ginger, and jalapeno to remaining oil in a skillet (add additional oil, if necessary); cook, tossing, until celery is crisp-tender, 4 to 5 minutes.

Stir vinegar, sesame oil, and sugar in with vegetables. Add scallions and cooked chicken; toss, until combined and heated through 1 to 2 minutes. Serve immediately.

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