Asian Chicken Stir-Fry with Carrots, Leek, and Celery
Asian chicken stir-fry with carrots, leek, and celery is a recipe featuring fresh ingredients from the Asian category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g chicken breast fillet
- 200 g carrots
- 200 g knollensellerie (knobbed celery)
- 2 stalks leek
- 1 onion
- 1 tsp freshly grated ginger
- 1 Garlic clove
- 6 tbsp soy sauce
- 3 tbsp oil
- 1 tbsp Cornstarch
- Salt
- ground pepper
Instructions
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1.
Mix 3 tbsp soy sauce with ginger, cornstarch, salt, and pepper. Cut the chicken breasts into bite-sized pieces and coat them with the sauce.
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2.
Peel and slice carrots and knollensellerie into thin strips. Wash, trim, and cut the white and light green parts of the leek into rings. Peel the onion, halve it lengthwise, and slice into thin slivers. Peel the garlic and finely chop it.
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3.
Heat 2 tbsp oil in a wok or high-sided pan and stir-fry the chicken pieces in batches, turning them until crisp; remove and keep warm.
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4.
Add the remaining oil to the pan and sauté onions, carrots, and knollensellerie for 2–3 minutes while stirring. Then add leek and garlic and cook another 2–3 minutes. Season with the rest of the soy sauce, salt, and pepper. Return the chicken to the pan, mix well, and simmer for an additional 5 minutes. Serve the chicken ragout in bowls with rice.
