309 kcalCelery & Carrot Chicken Stir-Fry
30 min serves 3
Dairy-Free
17gprotein10gcarbs22gfat
Ingredients
- •1½ carrots
- •4 stalks celery
- •300 g chicken thighs/breast
- •1 tablespoon cornflour
- •2 cloves garlic
- •1 tablespoon oil
- •1 tablespoon oyster sauce
- •1 tablespoon rice wine
- •¾ cup water
- •pepper
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Method
From foodista.com — read the original
- Cut chicken into strips and slice carrots and celery. Marinate chicken with chinese rice wine, oyster sauce, white pepper and cornflour.
- Heat a pan/wok with some oil, put in the marinated chicken and fry for a few minutes until its half cooked. Set aside.
- Heat up another pan/wok with some oil. Put in chopped garlic and cook until fragrant and not brown.
- Add in carrots and stir-fry for about 2-3 minutes.
- Add in celery. Cook until both celery and carrots almost soft. Put in the chicken and give it a good stir. Stir-fry for another few minutes until chicken is cooked through.
- Add in some water to make some sauce.
- Serve with rice.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com