Szechwan Chicken and Celery Stir-Fry
Ingredients
- 4 tablespoons canola oil
- 1/2 tablespoon minced ginger
- 2 tablespoons minced garlic
- 5 whole dried red peppers, or 1 teaspoon (or to taste) red pepper flakes
- 2 bone-in chicken breasts chopped into 1-inch pieces, skin optional
- 1/2 teaspoon salt
- 2 tablespoons shiaohxing wine or sherry
- 2 scallions/green onions chopped
- 1/4 cup water
- 1 teaspoon sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 4 ribs celery trimmed and sliced diagonally into 1/2-inch pieces
Instructions
- Heat canola oil in large wok or skillet over high heat.
- When hot and just beginning to smoke, add ginger and garlic. Stir-fry for 30 seconds (although, Kirk, with your POWERFUL wok burner you might have to decrease the time).
- Add red peppers/flakes and stir-fry 15-20 seconds more.
- Add chicken pieces and salt and continue to stir-fry, about 1-2 minutes.
- Add wine and stir fry 30 more seconds.
- Add scallions and 1/4 cup water, give everything a good stir, then cover, continuing to cook over high heat a few minutes more or just until chicken is almost cooked through.
- Add sugar, stir another minute, then add cornstarch-water mixture and celery.
- Stir-fry just until lightly thickened. Serve hot.
Tried this recipe?Let us know how it was!
July 10. Cross-posted at Aboutweblogs.com. (The original post looks like this.)
Hi Stef – I’m waiting for the recipe to be posted, this looks pretty good!