Recipes / Stir-Fried Chicken With Celery and Leeks

Stir-Fried Chicken With Celery and Leeks

By Mark Bittman

Published August 8, 2019

Makes4 servings Time30 minutes What distinguishes this stir-fry from the same-old same-old is the crisp-silky combination of celery and leeks. Usually we might be inclined to pick just one or the other, but the mix of the two is really nice. INGREDIENTS 2 tablespoons chopped fresh ginger1 large leek, trimmed, chopped, and well rinsed1 pound celery (leaves included), sliced diagonally into 1 ⁄ 2-inch pieces3 tablespoons good-quality vegetable oil1 1 ⁄ 2 pounds boneless, skinless chicken thighs, cut into 1-inch…

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Makes
4 servings

Time
30 minutes

What distinguishes this stir-fry from the same-old same-old is the crisp-silky combination of celery and leeks. Usually we might be inclined to pick just one or the other, but the mix of the two is really nice.


INGREDIENTS

2 tablespoons chopped fresh ginger
1 large leek, trimmed, chopped, and well rinsed
1 pound celery (leaves included), sliced diagonally into 1 ⁄ 2-inch pieces
3 tablespoons good-quality vegetable oil
1 1 ⁄ 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper
1 tablespoon fish sauce (or soy sauce), or to taste
1 teaspoon dark sesame oil

INSTRUCTIONS

1. Have the ginger, leek, and celery ready by the stove. Put a large skillet over high heat. When it’s hot, add 2 tablespoons oil and swirl the pan.