Chicken Stir Fried with Celery

    1 hour

    Lemongrass and fish sauce lend a Thai touch to this delicious stir fry. Perfect when served with freshly cooked white rice.

    1 person made this

    Serves: 4 

    • 1/2 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/2 tablespoon fish sauce
    • 1/2 tablespoon finely chopped lemongrass
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 6 whole chicken legs, skin removed, cut into drumsticks and thighs
    • 1 small bunch celery, chopped
    • 2 tablespoons oil, divided
    • water, as needed
    • 1 stalk lemongrass, finely chopped
    • 1 eschallot, diced
    • 3-4 spring onions, chopped
    • 1 tablespoon chopped garlic
    • 1 onion, sliced
    • SAUCE
    • 2 tablespoons fish sauce
    • 1 tablespoon caster sugar
    • chilli oil, to taste

    Preparation:15min  ›  Cook:25min  ›  Extra time:20min marinating  ›  Ready in:1hour 

    1. Make the marinade by mixing together the sugar, salt, fish sauce, lemongrass and cornflour slurry. Mix in the chicken, allow to marinate for 20 minutes.
    2. Blanch the celery in boiling water for 3-4 minutes, drain and set aside.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the chicken until evenly brown, 3-4 minutes. Add just enough water to cover 1/2 of the chicken. Simmer for 10 minutes or until the chicken is cooked through. Set aside.
    4. Heat the same pan with 1 tablespoon oil over high heat. Stir fry the lemongrass, eschallot, spring onions, garlic and onion until soft, about 3-4 minutes. Add the celery, chicken, fish sauce, sugar and chilli oil, stir well to combine and serve.

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