Stir-Fry Chicken & Celery in Oyster Sauce

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A few days ago, I made this dish for my Brooklyn family, the Avidors for dinner. I came up with dish was that all I had was just celery hearts, sliced button mushrooms, sweet peppers and chicken. I was glad that it turns wonderfully as the three kids enjoyed it too. It is a very simple and easy dish to cook and the ingredients require are easily available in any Asian grocery stores and national supermarkets.



Makes 6 servings


4 pieces skinless, boneless chicken thigh, cut into bite sizes

6 celery stems, cut into an inch wide pieces

1 small red onion, peeled and cut into wedges

1 large tomato, cut into wedges

8 whole white button mushrooms, cleaned and sliced

1 each yellow and red small sweet peppers, stem removed and cut into diagonally

3 cloves garlic, peeled and minced

2 tablespoons canola/vegetable/corn/olive oil (I used olive oil)



1½ tablespoons seasoning sauce (Golden Mountain brand)

3 tablespoons oyster sauce

Salt and ground white pepper to taste

½ teaspoon raw sugar (optional)

1½ tablespoons white cooking wine/cooking sherry

1 teaspoon cornstarch

Place all the above ingredients in a small bowl and stir until combined. Set aside.



Heat a wok/skillet pan with canola/vegetable/corn/olive oil over medium-high heat and sway around to coat all the sides of the wok/pan. Add the minced garlic and sauté until fragrant but not burned. Toss in the chicken slices and stir fry until medium well done. Add the celeries and cook for 3 minutes, stirring occasionally, then add in the onion wedges, sweet pepper wedges and sliced mushrooms. Stir fry for a minute or so. Stir in the seasonings and stir until well combine with the ingredients. Add the tomato wedges and stir to combine.



This entry was posted in Chindian Recipes, Chinese Recipes, Fruits and Vegetables, Poultry. Bookmark the permalink.

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