U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


  • 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
Ingredients

  • 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)

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

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. 

_______________
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.