Chicken with Pepper and Celery

October 6, 2010

I found this recipe from a woman who has come to my blog on occasion.

I made it last night for dinner with some awesome fried rice.

I loved that both of these recipes were super quick.  I loved the taste of the fried rice.  My husband wasn’t quite sold on the chicken dish.  I liked it. 

I think he was expecting more sauce with the chicken.  My husband loves sauce in most of his dishes.  I don’t agree.  I liked the amount of sauce that this produced.

I used the celery from my garden.  Just walked right out in the yard and cut up a handful of the leaves, chopped them up stem and all.

The flavor of the celery leaves was so ingenious.

Heaven.  Thanks Tes.

Chicken with Pepper and Celery

  • 2 Chicken Breasts, cut up for stir fry
  • 5 Cloves of Garlic, minced
  • 1/2 C Onion, diced
  • 3 t Fresh Ground Pepper, add more if you want more pepper taste or less if you don’t
  • 1 C or a handful of Celery Leaves, chopped
  • 2 T Soy Sauce, or more to taste
  • 1 T Oyster Sauce
  • 1/2 t Sugar
  • 3 T Olive Oil

Heat oil in a non-stick skillet over medium-high heat.  Add the garlic and onion stir until translucent about 4 to 5 minutes.  Add the chicken, pepper, sugar, soy sauce and oyster sauce.  Stir fry for 5-7 minutes or until the chicken is cooked thoroughly.  At this point you can add up to a 1/4 C of water if the chicken is too dry.  Add the chopped celery leaves and mix well. 

Serve over fried rice.

Here is the original recipe.

Garlic Fried Rice

  • 6 T Butter, Divided Use
  • 6 cloves Garlic, Minced
  • 1 t Lemon Juice
  • 1 whole Medium Onion, Finely Chopped
  • 1 C Carrots
  • 3 whole Eggs Beaten
  • 3 C Cooked Rice, Chilled
  • 2 T Soy Sauce Or More To Taste
  • 2 whole Scallions, Chopped
  • Salt And Pepper, to taste
  • Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

    This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions, then measure out the carrots, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.

    In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the carrots and cook for about 3 minutes. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

    Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the carrots. This will give the garlic ample time to mellow and sweeten by the time everything is cooked.

    Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

    Here is the original post.  Love this site.

    I basically followed the recipe except that I didn’t want to add any meat to it and I didn’t have any peas.  I made pot pie over the weekend and used the remainder of my peas for that.

    This was an awesome meal that satisfied everyone.

    One comment

    1. […] Serve with your favorite rice.  I’ve been making it with the fried rice. […]

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