Summer Recipe: Celery & Carrot Chicken Stir-Fry

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It has been a while since my last post on Peach Melba. I apologise for not being able to blog frequently for the past few weeks. Life was kind of busy and mad! Also, I was away for a wedding in France last weekend. Needless to say, I had a great time there! The only regret is that we should have spent more days in France!

Anyway, I made a quick and simple dish – celery and carrots chicken stir-fry probably 2 weeks ago. This dish is something that mom makes at home. The ingredients couldn’t be simpler but the taste is great! A lot of times, when I do stir-fry, I like simple and straight forward ingredients that give huge impact in taste!

Celery has crunchy texture that I love. Besides, I love the smell and taste of it! Even though celery is available throughout the year, it was said that the best taste and quality of celery is during summer months! Apart from rich in Vitamin C, celery is said to have benefits to lowering cholesterol and high blood pressure. As for carrot, it contains excellent source of antioxidant and rich in pro-vitamin A carotenes. Besides, it can promote good vision, especially night vision! Well, with both of such great ingredients that are easy to source, it is credible this dish not only tastes good but is great for health!

Since I started the recipes for the summer series, this is now the 10th recipe! I know that it’s still summer now but this will be the last of the series! Well, one of the reasons is because I have a few very interesting stuff that I want to share with you guys!! My posting will be back to normal, as frequently as I could!

I hope you guys have enjoyed those specially hand-picked summer recipes from me! At this point, I am not going to tell you what is so interesting about my next post, but, I promise, it will be a surprise to everyone!!

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Celery & Carrot Chicken Stir-Fry

Ingredients:

300g chicken thighs/breast, cut into strips
1 tbsp chinese rice wine
1 tbsp oyster sauce
1 tbsp cornflour
1 tbsp sunflower oil
1 garlic clove, peeled and chopped
2 celery, peeled and sliced
1 carrots, peeled and sliced

a pinch of white pepper
some water

Directions:

1. Marinate chicken with chinese rice wine, oyster sauce, white pepper and cornflour for 10 minutes. Then, heat a pan/wok with 0.5 tbsp of the sunflower oil, add the chicken and fry for a 1-2 minutes and set aside.

2. Using the same wok, add the rest of the sunflower oil and add the garlic and cook for 1 minute. Put the celery and carrots, cook for about 2-3 minutes or until soft. Then, add the chicken, toss and cook for 2-3 minutes. Add some water to make some sauce. Serve warm.