Korean Chicken Breast and Celery Stir-fry
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Celery leaves usually end up in the bin, but here they go into the pan with the stalks and give the chicken breast an herby smell.
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The stalks get only a short time on the heat, so they still crunch.
Ingredients
Instructions
- 1
Cut 260 g of chicken breast into bite-sized pieces and marinate with 1 tablespoon of soy sauce and 1/2 teaspoon of minced ginger for 10 minutes. Ginger neutralizes the distinctive gamey odor of chicken.
- 2
Peel the tough outer fibers from 140 g of celery and cut diagonally, then shred 60 g of onion into thin strips.
- 3
Heat 1 tablespoon of cooking oil in a pan over high heat, add 1 teaspoon of minced garlic, and stir-fry for 20 seconds to release the aroma.
- 4
Add chicken breast and stir-fry over medium-high heat.
When the entire surface turns white and no translucent parts remain, it is half cooked.
- 5
Add celery, onion, and 1 red chili, then stir-fry briskly over high heat for 2 minutes.
- 6
Add the remaining 0.5 tablespoon of soy sauce and 1 teaspoon of oligosaccharide syrup, then stir-fry 1 more minute.
Turn off the heat and serve once the sauce forms a glossy coating.
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