Crunchy Chicken Carrot Stir-fry
This vibrant stir-fry brings together tender chicken, crispy carrots, and refreshing celery for a flavorful and healthy meal. The colorful medley is cooked in a savory soy-ginger sauce, creating a perfect balance of textures and flavors. Quick and easy to make, this recipe is a delightful way to enjoy the goodness of vegetables and lean protein in one dish.
ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 3 large carrots, julienned
- 3 celery stalks, sliced diagonally
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Fresh cilantro for garnish
steps
- 1.
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, and cornstarch. Set aside.
- 2.
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 3.
Season chicken slices with salt and pepper, then add them to the hot pan. Stir-fry until cooked through and lightly browned. Remove from the pan and set aside.
- 4.
In the same pan, add carrots and celery. Stir-fry for 2-3 minutes until slightly tender.
- 5.
Push the vegetables to one side of the pan and add garlic and ginger to the empty space. Sauté for 30 seconds, or until fragrant.
- 6.
Give the sauce mixture a quick stir and pour it over the vegetables. Toss everything together, allowing the sauce to thicken and coat the ingredients evenly.
- 7.
Add the cooked chicken back into the pan and stir-fry for an additional minute to heat through.
- 8.
Adjust seasoning with salt and pepper if needed.
- 9.
Serve hot, garnished with sesame seeds and fresh cilantro.