Chicken and Celery Stir-Fry

This chicken and celery stir-fry combines browned chicken breast, crisp celery, onions, and garlic with a sauce made from coconut aminos, rice vinegar, fish sauce, and black pepper. Everything finishes in one skillet, and the flour coating helps the sauce stick to the chicken.

What You’ll Need

For the sauce

• 1/2 cup chicken broth

• 1/2 cup coconut aminos

• 2 tablespoons rice vinegar

• 2 teaspoons fish sauce

• 2 teaspoons black pepper

• 1/2 teaspoon ground ginger

For the chicken and vegetables

• 2 pounds boneless, skinless chicken breasts

• 2 teaspoons vegetable oil, for coating the chicken

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 1/4 cup vegetable oil, for the skillet

• 4 celery stalks, cut into 1-inch pieces

• 1 white onion, diced

• 3 cloves garlic, minced

Equipment

• Small mixing bowl

• Medium mixing bowl

• Cutting board

• Parchment paper

• Meat mallet or heavy skillet

• Large nonstick skillet

• Tongs or sturdy spatula

• Instant-read thermometer

How to Make Chicken and Celery Stir-Fry

1. Make the sauce. Whisk together 1/2 cup chicken broth, 1/2 cup coconut aminos, 2 tablespoons rice vinegar, 2 teaspoons fish sauce, 2 teaspoons black pepper, and 1/2 teaspoon ground ginger in a small bowl. Set it aside.

2. Flatten the chicken. Place the chicken breasts on a cutting board and cover them with parchment paper. Pound them to an even thickness with a meat mallet or the bottom of a heavy skillet.

3. Cut the chicken. Remove the parchment paper and cut the chicken into 1-inch pieces.

4. Season and coat it. Add the chicken to a medium bowl with 2 teaspoons vegetable oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss until coated. Add 2 tablespoons flour and mix until each piece has a light coating.

5. Heat the skillet. Add 1/4 cup vegetable oil to a large nonstick skillet over medium-high heat.

6. Brown the chicken. Add the chicken in a single layer. Work in batches when needed so the skillet does not become crowded. Cook for 3 to 4 minutes per side, until browned and the thickest pieces reach 165°F. USDA recommends checking chicken with a food thermometer rather than relying on color alone.

7. Set the chicken aside. Transfer the cooked chicken to a clean plate.

8. Cook the vegetables. Add the celery and diced onion to the same skillet. Cook for about 4 minutes, stirring occasionally, until they begin to soften.

9. Add the garlic. Stir in the minced garlic and cook for 30 seconds to 1 minute. Keep it moving so it does not burn.

10. Finish the stir-fry. Return the chicken to the skillet and pour in the sauce. Stir and bring the liquid to a boil.

11. Simmer the sauce. Reduce the heat and simmer for about 5 minutes, stirring occasionally, until the sauce lightly thickens and coats the chicken and vegetables.

12. Taste and serve. Taste before adding more salt. The coconut aminos and fish sauce may already provide enough.

Don’t Screw This Up

Cut the chicken into similar-size pieces. Uneven chunks will not finish cooking at the same time.

Do not crowd the skillet. Too much chicken in the pan traps steam and makes browning harder.

Use a clean plate for cooked chicken. Do not return it to the plate that held the raw meat.

Do not trust the color alone. Check the thickest chicken pieces for an internal temperature of 165°F.

Watch the garlic. It only needs 30 seconds to 1 minute and can turn bitter if it burns.

Taste before adding salt. Coconut aminos and fish sauce both bring salt to the finished sauce.