Chicken, Shiitake & Celery Stir-Fry
Chef YuKei
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
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Ingredients
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon cornstarch
2 chicken thighs, julienned
5 cups canola oil, for par-frying
1 tablespoon canola oil, for stir-frying
1 tablespoon garlic, minced
1 teaspoon ginger, grated
2 stalks green onions, cut lengthwise into thirds
1/2 small jalapeño, seeded and julienned
1/4 small red bell pepper, seeded and julienned
4 ribs celery, cut lengthwise into 1 inch pieces
1/3 lb shiitake mushrooms, stems removed and julienned
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon soy sauce
Dash of white pepper
2 teaspoons cornstarch
2 teaspoons water
Chicken Marinade
Stir-Fry
Cornstarch Slurry (optional)
Directions
Chicken Marinade
Combine the salt, sugar, soy sauce, and cornstarch in a small mixing bowl. Mix well to combine.
Add the chicken thigh pieces to the bowl. Mix so that the chicken is fully coated. Place in the refrigerator and marinate for 30 minutes. (30 minutes is best, but if you’re short on time then a minimum of 10 minutes will get the job done.)
Par-Fry the Chicken
In a small deep pan, heat the canola oil over high heat.
Par-fry the marinated chicken in the oil for about 3 minutes until the chicken is no longer pink. It is ok for the chicken to stay medium-rare at this point of the process. It will be fully cooked when it’s time to stir-fry.
Use a Chinese spider strainer or a slated utensil to transfer the chicken into a paper towel-lined plate. This will allow the excess oil to strain from the chicken.
Time to Stir-Fry
Place a wok over medium-high flame. Add 1 tablespoon of canola oil, then add the garlic, ginger and green onions. Saute until fragrant, no more than 1 minute.
Turn the heat to high. Add the jalapeños, red bell peppers, celery, and shiitake mushrooms. Stir-fry the vegetables to prevent them from sweating too early.
Season the vegetables with salt, sugar, soy sauce, and white pepper. Stir-fry for 1 minute or until the celery is tender but still crunchy.
Add the chicken to the pan. Stir-fry until the chicken is coated with the natural gravy.
Finishing Touches
If there's too much liquid in the pan, you’ll want to add a cornstarch slurry. Mix the cornstarch and water in a ramekin. Add the slurry to the excess liquid in the wok and stir-fry until the sauce thickens, about 1 minute.
Serve with white jasmine rice.