celery carrot chicken recipe

Written ByJenny Smyth Posted on
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The Best celery carrot chicken recipe

I’m so excited to share this recipe with you all because it’s a game-changer for my family. We’re talking about the celery carrot chicken recipe that’s been a staple in our household for years. It’s a simple yet flavorful dish that’s perfect for weeknight dinners, weekend gatherings, or even as a quick lunch option.

The best part? It’s incredibly healthy and packed with nutrients from the celery and carrots. I mean, who doesn’t love a good excuse to get some extra veggies into their diet?

My kids can be picky eaters, but they devour this dish without any complaints. And let me tell you, it’s not just them – my husband and I love it just as much as they do. We’ve even made it for company, and everyone raves about it.

But what really sets this recipe apart is the technique behind it. You see, the key to making this dish truly shine is in the way you cook the chicken and vegetables together. By sautéing them in a bit of oil until they’re tender and fragrant, you get this amazing depth of flavor that just elevates the whole dish.

Trust me when I say you won’t be disappointed.

Celery Carrot Chicken Stir-Fry

4.9 from 1821 votes

A quick and healthy stir-fry featuring tender chicken, crisp celery, and sweet carrots in a savory soy-based sauce. Perfect for a weeknight dinner, this dish comes together in under 30 minutes.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stir-Fry

1 lb boneless skinless chicken breasts, sliced into thin strips
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
3 celery stalks, sliced diagonally into 1/4-inch pieces
2 medium carrots, peeled and sliced into thin rounds
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium chicken broth
1 tablespoon rice vinegar
1 teaspoon sesame oil
Cooked white rice for serving

👨‍🍳Directions

1In a medium bowl, toss the chicken strips with 1 tablespoon soy sauce and cornstarch until evenly coated.
2Let the chicken marinate for 5 minutes while you prepare the vegetables.
3Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.
4Add the chicken in a single layer and cook without stirring for 2 minutes until the bottom is golden brown, then stir-fry for another 2 to 3 minutes until the chicken is cooked through and no longer pink.
5Transfer the chicken to a plate and set aside.
6Reduce the heat to medium-high and add the remaining 1 tablespoon vegetable oil.
7Add the celery and carrots and stir-fry for 3 to 4 minutes until the vegetables are tender-crisp and the carrots are bright orange.
8Add the garlic and ginger and cook for 30 seconds until fragrant.
9In a small bowl, whisk together the remaining 1 tablespoon soy sauce, chicken broth, rice vinegar, and sesame oil.
10Return the chicken to the skillet, pour the sauce over the top, and stir-fry for 1 to 2 minutes until the sauce thickens slightly and coats everything evenly.
11Serve immediately over cooked white rice.

🔧Equipment

Large skillet or wok
Cutting board
Chef’s knife
Measuring spoons
Small bowl
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For extra crunch, add a handful of snow peas or bell peppers along with the celery and carrots. Adjust the soy sauce to taste if using a low-sodium version.

Watch Video Of How Celery Carrot Chicken Stir-Fry Works

This celery carrot chicken recipe is truly one of my favorites because it’s so easy to make and customize to your tastes. Plus, it’s an excellent way to get more veggies into your diet – who says healthy food has to be boring?!

For storage ideas, simply refrigerate or freeze the cooked chicken and vegetables separately until you’re ready to reheat them. When reheating, try adding a bit more oil or broth to keep everything moist and flavorful.

As for serving ideas, we love enjoying this dish on its own as a main course or paired with some crusty bread or over rice.

❓ Frequently Asked Questions About Celery Carrot Chicken Stir-Fry

Q: What type of chicken should I use for this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use a combination of both if you prefer. Just make sure to cut them into bite-sized pieces so they cook evenly.

Q: Can I use frozen carrots instead of fresh ones?

Frozen carrots are perfectly fine to use in this recipe! In fact, they’ll often be more affordable than fresh ones and still retain their nutrients.

Q: How long does this recipe take to prepare?

This recipe is relatively quick to prepare, especially if you’re using pre-chopped celery and carrots like I do. You can have it ready in about 20-25 minutes from start to finish.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time! Simply cook the chicken and vegetables as instructed, then refrigerate or freeze them until you’re ready to serve.

Q: What are some variations on this recipe that I can try?

I love experimenting with different flavor combinations in this recipe! Some ideas include adding some diced bell peppers or mushrooms for added texture, or trying different spices like cumin or paprika for a unique twist.

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