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Stir-Fried Chicken With Celery and Leeks

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Makes 4 servings 1x

Time 30 minutes

Units Scale

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.
  2. Add half the chicken pieces, sprinkle with salt and pepper, and cook undisturbed until they release easily, about 3 minutes. Stir once with a spatula. Let the chicken sizzle for another minute or 2, again undisturbed, then cook, stirring occasionally, until it’s no longer pink and is crisp in places, another 3 to 5 minutes. Transfer the chicken to a plate, add the remaining tablespoon oil to the pan, and repeat with the remaining chicken.
  3. Return the pan to medium-high heat. Add the ginger and leek and cook, stirring constantly, for 30 seconds. Add the celery, sprinkle with salt, and cook, still stirring until it’s crisp-tender, 1 to 2 minutes. Return the chicken and any juices to the pan, along with 1/4 cup water and the fish sauce. Continue to cook until everything is coated and heated through, 1 to 2 minutes. Remove from the heat, drizzle with the sesame oil, and stir. Taste and adjust the seasoning, adding more fish or soy sauce, and serve.

— Recipe from Dinner for Everyone