Stir Fry Chicken & Celery

  • 4 stalks celery
  • 1-1/2 pounds boneless skinless chicken thighs
  • 1 Asian carrot
  • 1 red (not dried) jalapeño
  • 2 green onions
  • 1 knob ginger
  • Garlic
  • Canola oil
  • 1/3 cup chicken stock

Marinade (10 min)
1/2 tsp sugar salt (divided)
Soy sauce
White pepper
Rice wine
Cornstarch

Blanch carrot & celery for 1 min, drain.
Stir fry chicken until done. Remove to plate.
Stir fry ginger, garlic, red pepper, white part of green onion, remove.
Add blanched veggies, stir, add chicken, stock, stir until thickened.
Add salt, sesame oil.
Serve topped with sliced green onion.