My Recipe

Stir-fried Chicken with Mushroom and Celery


6 oz Skinless and boneless chicken thigh
6 oz Celery
2 oz Canned sliced mushroom
1 tsp Minced garlic
1/2 Tbsp Shredded ginger

Chicken Marinade:

1/2 tsp Light soy sauce
1/2 tsp Cornstarch
1/2 Tbsp Water
Dash White ground pepper
1/2 Tbsp Oil


1/4 tsp Salt
1/4 tsp Sugar
1/4 tsp Chicken broth mix
1/2 tsp Light soy sauce
1/4 tsp Sesame oil
Dash White ground pepper
3 Tbsp Water
3/4 tsp Cornstarch


  1. Cut chicken thigh into 3/4 inch dices. Marinate for half an hour.
  2. Cut celery into 1-1/2 inches thick strips.
  3. Mix sauce ingredients and set aside.
  4. Add 1-1/2 Tbsp of oil to wok. When hot, add celery. Stir fry for about 2 minute until slightly soft but still crunchy. Remove.
  5. Add 1-1/2 Tbsp oil to wok. Saute garlic, ginger and mushrooms. Stir fry for one minute. Add chicken. Stir fry until no longer pink. Add 1/2 tsp Chinese cooking wine. Stir-fry for another half minute.
  6. Return celery to wok. Stir fry until heated through. Add sauce gradually. Keep stirring until the sauce thickens and coats both chicken and vegetables. Remove to serving plate. Serve hot.