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🍽️ Chinese-style Chicken with Celery and Water Chestnuts

352 kcal · 30 min · 4 servings

Ingredients

• 175 g celery (2 stalks)
• 150 g bean sprouts
• 170 g water chestnuts (can)
• 1 large onion
• 1 clove garlic
• 250 g chicken breast fillet (2 chicken breast fillets)
• 2 tbsp soy sauce
• 1 level tsp cornstarch
• 3 tbsp rapeseed oil
• 150 ml chicken broth

Instructions

1. 1. Wash the celery thoroughly.
2. 2. Remove the fibrous strings from the stalk.
3. 3. Cut the celery into approximately 1 cm thick diagonal slices.
4. 4. Rinse the bean sprouts and water chestnuts in a sieve under running water.
5. 5. Let the vegetables drain well.
6. 6. Peel the onion.
7. 7. Cut the onion into thin strips.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the garlic.
10. 10. Wash the chicken meat.
11. 11. Pat the meat dry with kitchen paper.
12. 12. Cut the chicken into thin strips.
13. 13. Place the chicken strips into a bowl.
14. 14. Add 1 teaspoon of soy sauce.
15. 15. Add cornstarch.
16. 16. Mix everything well together.
17. 17. Heat half of the oil amount in a wok on high heat.
18. 18. Add the celery and onion strips to the wok.
19. 19. Fry the vegetables while stirring constantly for 2 minutes.
20. 20. Add the bean sprouts and water chestnuts.
21. 21. Add the chopped garlic.
22. 22. Fry everything for another 1 minute.
23. 23. Remove the vegetables from the wok and set them aside.
24. 24. Add the marinated meat to the remaining hot oil in the wok.
25. 25. Fry the meat while stirring for 2 minutes.
26. 26. Add the remaining soy sauce to the wok.
27. 27. Add the broth to the wok.
28. 28. Return the prepared vegetables to the wok.
29. 29. Bring the mixture to a boil.
30. 30. Simmer the dish for 2 minutes over medium heat.
31. 31. Serve the chicken immediately.

Nutrition per serving

• kcal: 352
• Protein: 35 g · Fett/Fat: 16 g · Carbs: 13 g