Stir-fry Chicken with Celery

| Recipes

Stir-fry Chicken with Celery

Serves 3


  • 300g chicken breast or thigh meat, cut into bite-size pieces

  • 3 celery sticks, sliced

  • ½ carrot, sliced

  • 2 spring onions, sliced

  • 2 slices ginger, finely chopped

  • 1 tbsp oil


  • 1 tbsp Lee Kum Kee Premium Oyster Sauce

Sauce Mix

  • 2 tbsp Lee Kum Kee Premium Oyster Sauce

  • 5 tbsp water

  • ½ tsp corn starch


  1. Cut the chicken into bite-size cubes. Marinate the chicken with marinade, set aside for 10 minutes.
  2. Cut the vegetables: slice the celery and spring onion into halves, the half carrot into slices, finely chop the ginger.
  3. Heat up your wok to medium high heat, and add the oil. Add the chicken and stir-fry for 5 minutes or until done.
  4. Add in the celery, carrot, ginger, spring onion. Stir-fryfor few minutes. Add the sauce mix and spring onion and stir well.
  5. Serve hot with steamed rice or noodles to make it a balanced meal.


Replace 1 tbsp of Oyster Sauce in the Sauce mix with 1 tbsp Hoisin Sauce for a sweeter,tangy taste!

* SKILL UP -De-bone the chicken thighs yourself!

Using chicken breast fillets is convenient and the healthier option for chicken stir-fries, however, buying chicken thighs can be more economical, the juicier meat can add a small twist to your dish. See the video how to de-bone

  1. With your hands, peel the skin off the chicken thigh. Then, using a knife, trim the excess fat off the meat.
  2. Turn the thigh rough side  face up. Locate the bone, hold the chicken stable with one hand. With the knife, make an incision and score a line through the meat along the length of the bone.
  3. Gradually expose the bone by carefully making small cuts around the bone - try cause minimal damage to the meat. Then, grab one end of the bone and in short flicks scrape the meat off the bone.