Celery & Carrot Chicken Stir-Fry

Celery & Carrot Chicken Stir-Fry


  • Carrots, 1.5
  • 4 stalks celery chopped
  • Chicken thighs/breast, 250g-300g
  • tablespoon Cornflour, 1
  • 2 cloves garlic, minced
  • 1-2 tablespoon Oil
  • tablespoon Oyster sauce, 1
  • tablespoon Chinese rice wine, 1
  • 3/4 cup water
  • White pepper, a dash


  1. Cut chicken into strips and slice carrots and celery.
  2. Marinate chicken with chinese rice wine, oyster sauce, white pepper and cornflour.
  3. Heat a pan/wok with some oil, put in the marinated chicken and fry for a few minutes until it’s half cooked. Set aside.
  4. Heat up another pan/wok with some oil. Put in chopped garlic and cook until fragrant and not brown.
  5. 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.
  6. Stir-fry for another few minutes until chicken is cooked through. Add in some water to make some sauce. Serve with rice.

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