Prep 5 mins
Cook 10 mins
As made by one of my housemates. The original recipe apparently calls for a two or three spring onions (scallions??), but leeks are cheaper here in the UK. This also works well with turkey, according to another housemate!
- Dice the chicken and celery.
- The celery should be sliced lengthways and then chopped along the lengths.
- This will stop parts of it burning when you stir-fry it.
- Finely chop the leek.
- Place the celery in boiling water for a minute.
- This will reduce the taste slightly.
- Stir-fry the leek.
- Then add the chicken and celery.
- Cook until the chicken is cooked all the way through.
- Add soy sauce and salt to taste.
- Serve with rice.
I’m not sure why it has taken me so long to make this, especially since I can’t imagine anything easier. Perhaps it just wasn’t my time. Quick, easy, and tasty, even using low sodium soy sauce and no salt. I also used spring onions, as leeks are hard to come by here at times. (The closest place I can buy shallots is 17 miles away, lol.) Another time I will add a ½ clove of minced garlic and perhaps a few chopped water chestnuts for a little more crunch. Another recipe that invites you to play! Thanks for sharing!
Good!!! I will be making this again! I had to triple the recipe! I did not use all the celery (not everyone at my house likes it), I did add a little bit of lemon pepper and I found the "spring onions" so I used them. Thanks hels, for a "new" flavor combination for chicken.