Chinese Celery Chicken Recipes

Steps:

• 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 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 same manner.
• Add celery, ginger, and jalapeno to remaining oil in 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.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
• Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

Steps:

• Have a large wok or frying pan hot over a high heat Add the oil to the pan followed by the chicken and fry for a minute, tossing to coat in the oil and to color on each side. While the chicken is cooking grate the ginger, thinly slice the celery and add to the chicken, cook for another minute.
• Roughly chop the bok choy and add it to the pan along with the hoisin sauce, ketchup, soy and Chinese five-spice. Add a splash of water and cook, stirring, for another minute. Serve with a sprinkle of coriander leaves

Steps:

• In wok heat, 2 T of oil over mid heat and add garlic, peppers, onion and chopped chicken.
• Stir-fry until chicken is just done
• Remove chicken and set aside.
• Heat 1T oil over mid heat in wok and add chopped celery, salt, pepper and water (we like to add salt and pepper into the water) keep stirring for about 3 minutes and chicken
• Cook for 1 minute longer, enough to reheat chicken.