Chinese Chicken and Celery

Chinese Chicken and Celery Recipe

This Chinese-inspired recipe coats “velvety” chicken with a rice wine sauce – served with omelet-style egg and flavored with scallions.

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Recipe Information

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Main Dishes



Total Time

30 Minutes

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      • 3 Large Stalks Celery (Diced Diagonally)
      • 1 Egg (Beaten Lightly)
      • 1 Teaspoon Ginger (Minced)
      • 1 Tablespoon Garlic (Minced )
      • 1 Scallion (Chopped, White & Green Separated)
      • 2 Tablespoons Rice Wine (Can Substitute Any White Cooking Wine)
      • 1 Tablespoon Light Soy Sauce (Optional)
      • 1 Dried Red Pepper (Soaked In Warm Water)
      • 1 Teaspoon Salt
      • 1/2 Teaspoon Black Pepper
      • 2 Tablespoons Cornstarch


  1. Take warm water in a small bowl and soak red pepper in it.
  2. Cook omelet style egg with beaten egg, slice thinly and set aside.
  3. Add water in a medium pot and bring it to a boil.
  4. Coat chicken with cornstarch and add to the boiling water in batches for a minute or two, stirring constantly. Reserve some of the boiling water.
  5. Cut the plumped up red pepper thinly.
  6. Heat oil in a pan and add ginger, garlic, pepper and scallion. Stir for a minute and then add chicken and stir again for 2 to 3 minutes.
  7. Add 3 to 4 tablespoons of reserved chicken liquid, wine and soy sauce. Add celery, stir and serve garnished with thinly sliced eggs, green onion and rice.

Nutrition & Cost Facts


49 kcal


5 g


1 g


2 g

Cost Per Serving


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