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BG Diet

Stir-fried chicken with celery & shallots

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 2 tablespoons oyster sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon light soy sauce
  • 1 teaspoon caster sugar
  • 1/2 teaspoon sesame oil
  • 3 teaspoons light olive oil
  • 600g chicken breast fillets, thinly sliced diagonally
  • 2 large celery sticks, trimmed, thinly sliced
  • 2 garlic cloves, finely chopped
  • 4 shallots, trimmed, thinly sliced
  • Pinch of ground white pepper
  • Steamed white rice, to serve


  • 1
    Combine oyster sauce, sherry, soy sauce, sugar and sesame oil in a small bowl. Heat a wok over high heat. Add 1 teaspoon of olive oil and heat until smoking. Add half the chicken. Stir-fry for 2 minutes or until golden. Transfer to a plate. Repeat with 1 teaspoon of the remaining olive oil and remaining chicken.
  • 2
    Heat remaining olive oil in the wok. Add the celery and garlic. Stir-fry for 1 minute or until soft. Add the chicken and sherry mixture. Toss to coat. Stir in half the shallot. Season with white pepper.
  • 3
    Divide rice and stir-fry among serving bowls. Top with remaining shallot to serve.

Source: taste.com.au


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