Chicken and Celery Stir-Fry

• 1 Tbsp peanut oil or vegetable oil

• 1 Tbsp ginger, minced

• 1 Tbsp garlic, minced (about 2–3 cloves)

• 1 Tbsp fresh scallions (green onions), rinsed and minced

• 2 C celery, rinsed and sliced

• 1 C carrots, rinsed and peeled into very thin strips

• 1 Tbsp cornstarch

• 1 C low-sodium chicken broth

• 2 Tbsp rice vinegar

• 12 oz boneless, skinless chicken breast, cut into thin strips

• 1 Tbsp lite soy sauce

• ½ Tbsp sesame oil (optional)

• 1 Tbsp sesame seeds, toasted (optional)

Directions

• 1

  Heat oil in a large wok or sauté pan.  Add ginger, garlic, and scallions, and stir fry briefly until cooked, but not brown, about 30 seconds to 1 minute.

• 2

  Add celery and carrots and continue to cook gently until the celery begins to soften.

• 3

  In a bowl, mix cornstarch with chicken broth, and add to the pan.  Add rice vinegar, and bring to a boil over high heat.  Lower temperature to a gentle simmer.

• 4

  Add chicken, and stir continually for 5–8 minutes.

• 5

  Add soy sauce, sesame oil (optional), and sesame seeds (optional), and mix gently.

• 6

  Serve 1 cup chicken stir-fry.