Traditional recipes

Chicken and Celery Stir Fry recipe

Chicken and Celery Stir Fry recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

This Thai-inspired dish is absolutely delicious. Perfect when served with freshly cooked white rice.

Quebec, Canada

4 people made this

IngredientsServes: 4 - 6

  • Marinade
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon finely chopped lemon grass
  • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
  • 6 whole chicken legs, skin removed, cut into drumsticks and thighs
  • 1 bunch celery, chopped
  • 1 tablespoon oil
  • water, as needed
  • 1 tablespoon oil
  • 1 stalk lemon grass, finely chopped
  • 1 shallot, diced
  • 3-4 spring onions, chopped
  • 1 tablespoon chopped garlic
  • 1 onion, sliced
  • Sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon caster sugar
  • chilli oil, to taste

MethodPrep:15min ›Cook:25min ›Extra time:20min marinating › Ready in:1hr

  1. Make the marinade by mixing together the sugar, salt, fish sauce. lemon grass and cornflour slurry. Mix in the chicken, allow to marinate for 20 minutes.
  2. Blanch the celery in boiling water for 3-4 minutes, drain and set aside.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the chicken until evenly brown, 3-4 minutes. Add just enough water to cover 1/2 of the chicken. Simmer for 10 minutes or until the chicken is cooked through. Set aside.
  4. Heat the same pan with 1 tablespoon oil over high heat. Stir-fry the lemon grass, shallot, spring onions, garlic and onion until soft, about 3-4 minutes. Add the celery, chicken, fish sauce, sugar and chilli oil, stir well to combine and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I tried the recipe as it was and found it far too salty from the amount of fish sauce quantity advised. The second time I used only tablespoon of fish sauce in the sauce and added one tablespoon of lime juice. That worked better for me. For a bit of crunch I added some unsalted cashew nuts at the end of cooking, making this a hybrid Thai/Chinese dish.-16 Jun 2013

About Mushrooms – Mushrooms are a great source of protein and fibre. They contain B vitamins and contain an antioxidant called selenium. Selenium helps support the immune system and prevent damage to cells and tissues. Read more here.

About Celery – While celery is mostly water, it also provides vital vitamins and minerals. Celery is low in calorie and includes vitamin A, which supports immunity, skin, and eye health. It also has vitamin K which helps blood to clot and protects bone density. Read more here.

Recipe Summary

  • 2 teaspoons peanut oil
  • 2 stalks celery, chopped
  • 2 carrots, peeled and diagonally sliced
  • 1 ½ pounds skinless, boneless chicken breast halves - cut into strips
  • 1 tablespoon cornstarch
  • ¾ cup orange juice
  • 3 tablespoons light soy sauce
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger root
  • ¼ cup cashews
  • ¼ cup minced green onions

Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.

In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

Stir-Fried Chicken With Celery and Leeks


2 tablespoons chopped fresh ginger
1 large leek, trimmed, chopped, and well rinsed
1 pound celery (leaves included), sliced diagonally into 1 ⁄ 2-inch pieces
3 tablespoons good-quality vegetable oil
1 1 ⁄ 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper
1 tablespoon fish sauce (or soy sauce), or to taste
1 teaspoon dark sesame oil


1. Have the ginger, leek, and celery ready by the stove. Put a large skillet over high heat. When it’s hot, add 2 tablespoons oil and swirl the pan.

2. Add half the chicken pieces, sprinkle with salt and pepper, and cook undisturbed until they release easily, about 3 minutes. Stir once with a spatula. Let the chicken sizzle for another minute or 2, again undisturbed, then cook, stirring occasionally, until it’s no longer pink and is crisp in places, another 3 to 5 minutes. Transfer the chicken to a plate, add the remaining tablespoon oil to the pan, and repeat with the remaining chicken.

3. Return the pan to medium-high heat. Add the ginger and leek and cook, stirring constantly, for 30 seconds. Add the celery, sprinkle with salt, and cook, still stirring until it’s crisp-tender, 1 to 2 minutes. Return the chicken and any juices to
the pan, along with 1 ⁄ 4 cup water and the fish sauce. Continue to cook until everything is coated and heated through, 1 to 2 minutes. Remove from the heat, drizzle with the sesame oil, and stir. Taste and adjust the seasoning, adding more fish or soy sauce, and serve.

Whole30 + Keto Chicken Celery Stir Fry

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 1 x


  • 1 pound chicken breasts or thighs, chopped
  • 1 tablespoon avocado oil + pepper
  • Whole bunch (1 stalk) of celery, chopped (about 3 cups)
  • 1 bell pepper, chopped
  • 1 bunch green onions, sliced
  • 1/2 cup roasted cashews, chopped
  • 1 batch Whole30 + Keto Stir Fry Sauce (<– Click here for the link to the stir fry sauce!) for serving
  • sesame seeds for garnish (optional)


  1. Heat your cast iron skillet (or large skillet or wok) over medium heat for 5 minutes.
  2. When your pan is hot, add the avocado oil. Add in the chopped chicken and season with salt + pepper. Cook, stirring occasionally, for 5-7 minutes until the chicken is cooked through. Remove from the skillet and transfer to a plate.
  3. In the same skillet, add in the chopped celery, bell pepper + green onions. Season with a pinch of salt + pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables are crisp tender.
  4. Add the chicken back in to the skillet, and pour over the stir fry sauce. Heat for 2-3 minutes. The heat will activate the tapioca starch to thicken the sauce.
  5. Remove from the heat. Add in the chopped cashews. Serve warm over cauliflower rice and garnish with sesame seeds.
  6. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.


Chicken: I like chopping the chicken before cooking it because it cooks much faster! This is also a great use of leftover chicken. You could chop it up and add it in AFTER the vegetables are done cooking to warm through. If you want to save a ton of time, you could cut up a store bought rotisserie chicken too!

Protein: This would obviously work with other proteins too. Like shrimp, beef or pork. Have fun using what you have!

Vegetables: When I made this recipe, I used up the last of some veggies that were about to go bad in my fridge, haha! Absolute love celery in a stir fry. It stays so crispy! You could use any color bell pepper. You could substitute yellow or red onion in place of green onions. Or have fun using whatever veggies you have on hand! Zucchini, broccoli, green beans, cabbage, etc.

Meal Prep Instructions: Store in an airtight container for at least 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a skillet over medium heat with some avocado oil until warm.

Freezing Instructions: Freeze in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight if you can. Reheat either in the microwave until warm, about 3-5 minutes. (Or longer if microwaving from frozen!) Or reheat in a skillet with some avocado oil over medium heat until warm.

Nutrition Information: Nutritional information is calculated using the above ingredients, and the stir fry sauce using soy sauce + monk fruit, plus 1 cup of cauliflower rice. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.

Healthy Quick Stir-Fry – Chicken with Celery (西芹雞絲)

Not that I am on a diet but I always have some celery in my fridge because I just like the taste. It’s a very versatile vegetable as I can eat it raw with a dip or cook it. In Chinese cooking celery is often used in stir-fried beef, pork, or seafood or as a soup ingredient. For me the best way of cooking celery is to stir-fry it with or without some protein. This is the kind of the dish I crave for from time to time especially on the days after a big Thanksgiving dinner.

The recipe is relative simple and the ingredients are readily available. The celery in this recipe is cooked to semi-soft. If you prefer the celery with a bite then just reduce the cooking time.

[stextbox bgcolor=𔄫fdfd9″] Ingredients

1 lb Chicken breast
½ stalk Celery
½ Carrots
Chicken Marinade
½ tsp Salt
1 tbsp Cooking oil
1 tbsp Corn starch
2 tbsp Water

Stir-fry Condiments

2 tbsp Chicken or Vegetable stock
1 tbsp Corn starch dissolved in 2 tbsp of water
1 tsp White pepper powder
1 tsp Sesame oil
1 tbsp cooking wine
Salt to taste[/stextbox]

[stextbox style="text-decoration: underline">Preparation
Julienne (shred to thin strips) the chicken and marinade using the marinade condiments. Let is set for at last 10 minutes. Julienne the celery and carrots.

1. In medium heat, coat the cookware with oil and precook the chicken until it just turns white. Set it aside.
2. Heat 1 tbsp of oil, sauté the celery and carrots over medium heat for 5 minutes.
3. When celery starts to get soft, add stock, salt, cooking wine, white pepper powder, sesame oil, and chicken stock. Cook for another 2 minutes then add the corn start to thicken the sauce.
[nggallery >

Chicken Stir-Fry with Celery + Peanuts


  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon sambal oelek (Asian chile sauce)
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine or sake (or rice vinegar)
  • 1/4 cup soy sauce, divided
  • 1/4 cup vegetable or peanut oil
  • One 2-inch piece of ginger, peeled and cut into thin matchsticks
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced, white and green parts kept separate
  • 2 small celery stalks, thinly sliced, plus 1⁄2 cup roughly chopped celery leaves
  • 2 large shallots, halved lengthwise and thinly sliced
  • 2 teaspoons sugar
  • 1/4 cup unsalted dry-roasted peanuts
  • 1/2 pound snow peas, ends trimmed
  • 1/4 cup drained and sliced water chestnuts
  • Kosher salt
  • 1 hot red chile, thinly sliced (optional)


Put the chicken in a large bowl. Add the sambal oelek, cornstarch, rice wine and 2 tablespoons of the soy sauce and toss to coat. Set aside.

Set a large heavy skillet over very high heat and add 2 tablespoons of the oil. When the oil ripples (Andrew refers to this as “when it smiles”), add the ginger, garlic and scallion greens and cook over high heat, stirring, until fragrant, about 30 seconds. Add the celery, celery leaves, shallots, sugar and peanuts and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Transfer the mixture to a plate and set aside.

Add the remaining 2 tablespoons of oil to the skillet and let it get quite hot over medium-high heat. Add the chicken in a single layer and let it sit for a moment before stirring, then cook, stirring, until well browned and nearly cooked through, about 5 minutes. Add the snow peas and water chestnuts and cook, stirring, until the snow peas are bright green and crisp-tender, about 3 minutes.

Add the reserved ginger and celery mixture, along with the final 2 tablespoons of soy sauce and a couple tablespoons of water, and scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. Then stir everything together and season to taste with salt.

Transfer the chicken to a platter and scatter the scallion whites and chile, if using, on top. Serve immediately.

Chef Tips from Andrew Zimmern


Cut boneless chicken thighs into 3 sections. Then cut each third into an even dice.


Don’t be afraid to use cornstarch. It helps tighten the sauce and gives the chicken a twice cooked slippery quality that people associate with good Chinese wok cookery. It makes the meat soft and tender.


Celery has a very strong flavor (think about its effect in chicken stock) that makes it a staple of Chinese cooking.


Use a spoon to scrape off the skin. Then cut a thin slice off one side so it sits flat on the cutting board and you’re not fighting a ball as you slice it.


Be sure to taste your soy sauce before using it. Soy sauce that’s been sitting in your cupboard or refrigerator will be stronger because some of the liquid will have evaporated.


Use scallions in cooking and for finishing a dish too. The green parts have a tart acidity—a nice balance to the sweetness of the cooked whites.


To learn to flip ingredients as you sauté, practice with peanuts or dried beans (something easy to pick up and cheap!). You’re just pushing them up and then catching them. Push and catch, push and catch. But don’t throw them up too high.


To “velvet” the chicken, soak it overnight in a mixture of cornstarch, rice wine and chiles and then stir-fry it.

From Mastering My Mistakes in the Kitchen by Dana Cowin. Copyright 2014 Dana Cowin. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

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Chicken and Celery Stir-Fry

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