Chicken and Celery Stir-Fry
Serve on top of steamed brown rice, and you have a quick, easy, and delicious weeknight meal
Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
20 minutes 20 minutes 4 servings 1 C chicken and vegetables
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
1/2 Tbsp sesame oil (optional)
1 Tbsp sesame seeds, toasted (optional)
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
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.
Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.