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Chicken and Celery Stir-Fry

Serve on top of steamed brown rice, and you have a quick, easy, and delicious weeknight meal

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
20 minutes 20 minutes 4 servings 1 C chicken and vegetables


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)

calories 188
Total fat 7 g
Saturated fat 2 g
Cholesterol 51 mg
Sodium 237 mg
Total fiber 2 g
Protein 22 g
Carbohydrates 8 g
Potassium 370 mg


  • 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. 

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