Kitchen notes · a little help before you start
Shredded Chicken with Celery
Fine strips of chicken and celery make a savory plate with plenty of texture to enjoy. Ginger and a little chili run through the mixture, with sesame oil at the finish. Bring it over hot and catch a little celery alongside each forkful of chicken.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Slice chicken before coating
Use a sharp knife to cut thin shreds, then stir them through the salt, egg-white and cornstarch mixture.
2. Separate shreds in the wok
Stir the coated chicken as it enters hot peanut oil so the fine pieces separate during their initial cook.
3. Keep chicken warm while vegetables cook
Lift the whitened chicken out with a strainer and drain, keeping it aside while the vegetables have their short stir-fry.
Get to know the ingredients
Fine celery strips
Cut celery into fine strips before it cooks with chili, green onion and ginger, ready to mix with the returning chicken.
Seeded red chilies
Remove chili seeds and cut into fine strips before adding with the other vegetables for their brief wok cook.
Beaten egg white
Beat the egg white before mixing with salt and cornstarch to coat the raw chicken shreds at the start.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Shredded Chicken with Celery
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sesame oil at the end
After the returned chicken cooks with sugar, salt and wine, stir in sesame oil and serve the mixture hot.
A little more help as you go
Keep all strips prepared
Have celery, chili, green onion and ginger in their fine strips before the fast vegetable stage begins in the wok.
White wine joins returned chicken
Add wine with the cooked chicken, remaining salt and sugar after the vegetables' first short stir-fry.
A few questions you might have
Is this made with already shredded cooked chicken?
The breasts are cut into thin raw shreds, coated in egg white and starch, then cooked in the wok before the vegetables.
Does the ginger cook at the beginning?
It goes into the wok with celery, chilies and green onion after the chicken has been lifted out and drained.
Is sesame oil used for the first stir-fry?
Peanut oil cooks the coated chicken first. Sesame oil is stirred in only after the final chicken-and-vegetable cook.
When does the sugar go in?
Add it with returned chicken, remaining salt and white wine after the celery and other vegetables have stir-fried briefly.
Do the green onions stay whole?
They are cut into fine strips like the celery, chili and ginger before their brief vegetable-stage stir-fry.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
