Traditional recipes

Chicken, tomato and celery stir fry recipe

Chicken, tomato and celery stir fry recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry

A wonderful Chinese dish, full of flavours and textures. Serve with freshly cooked rice.

Quebec, Canada

10 people made this

IngredientsServes: 1

  • Marinade
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
  • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
  • 350g chicken, cut into pieces
  • Sauce
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 4 tablespoons tomato ketchup
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons water
  • 1 bunch celery, chopped
  • 2 tablespoon oil
  • 2 tablespoons finely chopped garlic
  • 1 onion, sliced
  • 1/4 teaspoon salt
  • 4 tablespoons red wine (optional)
  • 2-3 tomatoes, diced
  • 1-2 tablespoons cornflour, mixed with 2 tablespoon water

MethodPrep:1min ›Cook:1min ›Ready in:2min

  1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, stir to coat and allow to marinate for 20 minutes.
  2. Meanwhile, make the sauce by mixing together the sugar, soy sauce, tomato ketchup, Worcestershire sauce and water. Set aside.
  3. Blanch celery in boiling water for 3-4 minutes. Drain and set aside.
  4. In a large frying pan, heat 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, 2-3 minutes. Add the onions with salt and stir-fry until soft, 3-4 minutes. Add the chicken, stir-fry for 3-5 minutes. Stir in the red wine.
  5. Add the celery, sauce and tomatoes. Quickly mix the ingredients and cook for 3-4 minutes. Add just enough cornflour slurry to thicken the sauce, then serve.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

It serves 2-4 people i would blanch the celery a bit longer still got the raw taste of the cerely i would rather they be softer.wouldnt add tomatoes next unless they were a tin of chopped tomatoes.-20 Feb 2015

Chinese recipe : Stir-Fried Chicken with Celery

1. Above video shows how to de-bone a Chicken. Mix the Marinade and marinate the chicken for an hour.

2. Tear old veins off the celery, cut it into lengths.

4. Heat 1 tbsp of oil and saute the pounded ginger and 1/3 tsp of salt. Add and stir-fry the celery to done. Dish it up for next step.

5. Heat 2 tbsp of oil and saute the pounded ginger , shallot and garlic. Add and stir-fry the chicken meat until the meat color is changed.

6. Add 1/2 tbsp of soy sauce and mix the ingredients well. Then, add 1/3 cup of chicken soup and stir-fry the chicken until the chicken well done.

7. Add the stir-fried celery without the celery juice. (The celery juice may cause too salty). Mix all ingredients well. Dish it up!

Cut up chicken into 1-inch or smaller pieces, and chop/slice veggies according to your preference

My wok was too small to cook this all at once, so I made two batches.

Heat oil to shimmering in large wok, then add onions and peppers. Cook on high heat until onions are translucent, making sure to move them all over the pan to spread the flavored oil well

Add the garlic and celery salt, along with any additional seasonings you like and mix well for just a minute.

Add chicken a cup or two at a time, constantly stirring and mixing the contents of the wok, browning each batch then pushing it up on the sides of the wok to make room for the next batch of meat.

If you find you have too much liquid in the wok, skim it off and set aside to use in gravy or soup later, or discard.

Add veggies, starting with the slowest cookers/largest pieces. My preference is carrots, bok choy stems, celery, snap peas, green beans, then bok choy tops and spinach (those wilt very quickly) As each component gets to about half-cooked, add the next. I finish with bok choy tops and sometimes a little spinach, as these wilt/cook very quickly.

Serve alone if you are eating low-carb if not, serve over your favorite rice or noodles.

Easy Chicken Stir Fry and Baked Spring Rolls

I love the idea of &quotCook Once Eat Twice&quot. There are those days when you just can't get into the kitchen, but certainly want a good meal. This recipe fits the bill. My version of a chicken stir fry that can be served immediately, or rolled into phyllo leaves for spring rolls which can be frozen and baked at a later date. Great for entertaining, a healthy snack, or a lighter meal served with a salad and a variety of dipping sauces. Feel free to switch the chicken for beef, pork or shrimp. Any variety of vegetables will work also. Vegetarians in your family? Eliminate the meat completely, for a dish that everyone will enjoy. The combinations are endless. You can use melted butter when preparing the rolls, however I prefer to use cooking spray as it's easier then brushing the extremely thin pastry sheets. Note: cooking time will vary depending on how crispy you prefer your vegetables. Servings sizes and nutritional values will not be completely accurate as posted if you are having just the stir fry, as it also includes the phyllo dough. See below for information on preparing Spring Rolls. Don't let the long list of ingredients and directions scare you off. This works up very quickly.

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Celery & Carrot Chicken Stir-Fry


300g chicken thighs/breast, cut into strips
1 tbsp chinese rice wine
1 tbsp oyster sauce
1 tbsp cornflour
1 tbsp sunflower oil
1 garlic clove, peeled and chopped
2 celery, peeled and sliced
1 carrots, peeled and sliced

a pinch of white pepper
some water


1. Marinate chicken with chinese rice wine, oyster sauce, white pepper and cornflour for 10 minutes. Then, heat a pan/wok with 0.5 tbsp of the sunflower oil, add the chicken and fry for a 1-2 minutes and set aside.

2. Using the same wok, add the rest of the sunflower oil and add the garlic and cook for 1 minute. Put the celery and carrots, cook for about 2-3 minutes or until soft. Then, add the chicken, toss and cook for 2-3 minutes. Add some water to make some sauce. Serve warm.

Chicken Stir-Fry with Celery and Peanuts Recipe

Put the chicken in a large bowl. Add the sambal oelek, cornstarch, rice wine and 2 tablespoons of 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 chili, if using, on top. Serve immediately.

Chef Tips from Andrew Zimmern

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

On Cornstarch
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.

On the Smartest Addition to a Stir-Fry
Celery has a very strong flavor (think about its effect in chicken stock) that makes it a staple of Chinese cooking.

On Prepping Ginger
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.

On Soy Sauce
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.

On Scallions
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.

On Flipping Ingredients in a Pan
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.

Chef Variation
To "velvet" the chicken, soak it overnight in a mixture of cornstarch, rice wine and chilies, 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.

4 Minutes EASY Tomato and Egg Stir Fry 番茄炒蛋 Recipe & Video

I noticed that you all LOVE my simple ingredients and easy recipes that I’ve been sharing during this quarantine time so I decided to share a few more! This tomato and eggs stir fry is one of it and it is so fast to make (not much of prep), very affordable and super yummy!!

It might not easy to find at a restaurant so you might think this is strange but it is very popular stir fry menu for Chinese/Hong Kong home style food.

I love serving this for brunch/breakfast, quick lunch of even a side dish for dinner! Let’s get started!

Beat eggs in a mixing bowl with 1/4 tsp salt.

Chop green onions and cut tomatoes into wedges. This is all the prep we need to do for this dish!

Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil.

Pour the beaten egg into smoking hot wok and scramble the egg to cook evenly. Don’t scramble too much though, we want to keep the egg together. Remove egg from the wok and set a side.

Heat the now-empty-wok and add 1 tbsp oil and half of chopped green onion. Cook the green onion with oil until you smell the aroma, about 30 seconds to 1 minute.

Stir in tomatoes. Add soy sauce around the edge of the work so it will burn to create beautiful aroma and umami flavor. Also add ketchup and 1/4 tsp salt.

Stir fry all together until tomato release its juice and simmering, about 1 to 2 minutes.

Now add the egg into stir fried tomato and quickly break the egg into the tomato and the juice. Be careful not to over cook them.

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Full recipe with detailed steps in the recipe card at the end of this post.

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