Stir-Fried Chicken & Celery
Healthy Chinese Recipe

  • Like 10
  • 23 Minutes
  • Serves 4
  • Easy
  • Medium Heat
Stir-Fried Chicken & Celery

Recipe's Ingredients

Adjust Servings:
12 oz Chicken Breast cut into strips
2 cups Celery Stalk sliced
1 cup Carrots peeled into very thin strips
1 Tablespoon fresh Scallions sliced
1 Tablespoon Ginger minced
1 cup low-sodium Chicken Broth
1 Tablespoon lite Soy Sauce
1 Tablespoon Garlic minced
1 Tablespoon Cornstarch
2 Tablespoons Rice Vinegar
1 Tablespoon Vegetable Oil
1/2 Tablespoon Sesame Oil
1 Tablespoon Sesame toasted

Nutritional information for Stir-Fried Chicken & Celery

Saturated Fat

Stir-Fried Chicken & Celery is one of the best Chinese recipes that I know. Simple, quick, healthy, and VERY tasty, it can be prepared with ease for lunch and dinner.

Did you Know?

Celery was initially used as medicine in the treatment of toothache, insomnia, hypertension, anxiety, arthritis, rheumatism, and to purify the blood.


Steps for Stir-Fried Chicken & Celery

4 Minutes

Prepare the ingredients

Cut into strips the chicken breasts and carrots, slice the celery and scallions, mince the ginger and garlic, and toast the sesame.

1 Minute

Stir Fry the ginger, garlic, and scallions

Heat vegetable oil in a large wok or sauté pan. Add ginger, garlic, and scallions, and stir fry briefly until cooked, but not brown, about 30 seconds to 1 minute.

30 Seconds

Add celery and carrots

Add celery and carrots, and continue to cook gently until the celery begins to soften.

7 Minutes

Mix cornstarch with chicken broth, and simmer

In a bowl, mix cornstarch with chicken broth, and add to the pan. Add rice vinegar, and bring to a boil over high heat. Lower temperature to a gentle simmer.

8 Minutes

Add the chicken breasts

Add chicken, and stir continually for 5–8 minutes.

3 Minutes

Add the rest, then serve

Add soy sauce, sesame oil, and sesame seeds, and mix gently. Enjoy!

Additional Info for Stir-Fried Chicken & Celery


 Back to Recipe’s STEPS ↑


Stir-fried chicken with celery and carrots is one of the best Chinese dishes, very healthy, and can be used for weight-loss programs. The taste is simple, yet the flavor blend of those veggies with soy sauce and chicken is very original – Asian.

Content on this page…



About the recipe for Chinese chicken and celery stir-fry

This recipe is “fast and furious“—ideal for those nights when you have 15 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small or lengthwise (how do you prefer) so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce. If you have a wok, now’s the time to use it, though a cast-iron skillet will also do the trick.



Health benefits of stir-fried Chicken and celery

Chicken Stir Fry is packed with lean protein, veggies, and uses a relatively small amount of oil because it’s stir-fried and not deep-fried.

The chicken is a lean protein which means it doesn’t have very much fat which can help you maintain a healthy lifestyle and even lose weight, helping to sustain your muscles.  Chicken is also full of calcium and phosphorous which helps strengthen your bones and reduce the risk of arthritis.

This stir fry recipe also boasts an abundance of veggies that are free of cholesterol and provide many vitamins and minerals.  The veggies also retain more nutrients when sautéed versus being boiled.  Just some of the nutrients in fresh veggies include vitamins A & C, potassium, folate, and dietary fiber.  Diets rich in potassium may help to maintain healthy blood pressure and dietary fiber helps reduce blood cholesterol levels and may lower the risk of heart disease.

Apart from being rich in Vitamin C, celery is said to have the benefits of lowering cholesterol and high blood pressure.

As for carrot, it contains an excellent source of antioxidants and is rich in pro-vitamin A carotenes. Besides, it can promote good vision, especially night vision! Well, with both of such great ingredients that are easy to source, it is credible that this dish not only tastes good but is great for health!



What goes well with Chicken and celery stir-fry?

Traditionally, stir-fries are served with rice to soak up all the sauce and for a neutral textural component for all that savory stir-fry sauce. 

Rice: I like jasmine rice or brown rice but any will work.  Just pop the rice in your rice cooker for a hands-off, easy side. You can also use microwave rice pouches if you’re making a serving for one.

Low carb:  Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the aforementioned options. You can also use low-carb noodles such as zoodles or spaghetti squash.

Noodles:  Ramen, soba noodles, rice noodles, or even linguine are a fun way to mix things up! 

You can check for other complementary options for special dietary needs such as low-carb, gluten-free, vegan, and other similar specialized dietary trends.

Can I freeze or refrigerate it?

This easy stir-fry chicken reheats wonderfully for lunches or dinners, just take care to not overcook the veggies.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

I do not recommend freezing the stir-fried chicken with celery once assembled because the veggies can become a mushy texture, but you can freeze the chicken and stir-fry sauce separately.

Stir-Fry Sauce: Whisk together, add to a freezer bag or freezer-safe airtight container, label, and freeze for up to 3 months.

Chicken: After you have cooked the chicken, let it cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.  Defrost in the refrigerator before heating it up for leftover mealtime.



Notes and Tips for this Chinese goodie

  • Bunches of celery can be kept in a plastic bag in the refrigerator for up to 3 weeks. Rinse before using.
  • Do not overcook celery. Fry it quickly over high heat.
  • Adjust the taste with salt to your taste at the end of cooking.
  • You can use chicken breast tenders, chicken thighs, or squid instead.
  • Don’t be afraid to use cornstarch. It helps tighten the sauce and gives the chicken a twice-cooked smooth quality that people associate with good Chinese wok cookery. It makes the meat soft and tender.
  • Be sure to taste your soy sauce before using it. Soy sauce that’s been sitting in your cupboard or refrigerator will be stronger because some of the liquid will have evaporated.


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