Cooking with Little Miss Ling: Chicken and Celery Stir Fry

Stir fries are a simple but fundamental dish of Chinese cuisine. Using the following recipe as a guide, you can prepare all sorts of stir fry variations. For example, this week I made a chicken and broccoli stir fry with mushrooms and onion in a beef stock sauce. Just tweak the recipe, swapping ingredients in and out as you like, and you’ll have a plethora of stir fry recipes in no time.

Chicken and Celery Stir Fry250g chicken breast or thigh, chopped
light soy sauce
1 celery, sliced diagonally
1 chilli, finely chopped
2 cloves garlic, crushed
1 cup chicken stock or water
corn starch

  1. Marinate chicken with a pinch of salt, a large pinch of sugar and a dash of light soy sauce overnight.
  2. Heat oil in pan and fry the chicken until just cooked through. Remove the chicken from the pan.
  3. Add more oil to the pan as required and add the garlic and chilli. Cook until aromatic. Add celery along with a pinch of salt. Toss through and then add the chicken stock or water. Cook until the celery is at the desired texture. Return the chicken to the pan and toss through.
  4. Making sure there is sufficient liquid in the pan, thicken the sauce with a corn starch and water mixture.