Celery, Water Chestnut and Free-Range Chicken Stir-Fry

Why people make this dish

Celery paired with water chestnut and free-range chicken is one of those dishes that is both practical and genuinely good for you. The combination delivers the crunch and freshness of celery, the cool sweetness of water chestnut, and the clean flavour of lean chicken — all in a stir-fry that comes together in minutes. In Chinese food therapy, celery is one of the most widely discussed vegetables in relation to blood pressure support, and water chestnut adds a cooling, refreshing quality that makes this a natural choice for warm weather or for anyone running a little too hot.

Method

1. Debone the chicken thigh and cut the meat into thin slices. Marinate briefly with a pinch of salt and a little cornstarch.
2. Peel the tough strings from the celery stalks using your fingers or a peeler. Cut into sections about 4–5 cm long.
3. Peel the water chestnuts and slice them. Cut the carrot into thin strips or small pieces.
4. Heat oil in a wok over high heat. Add the ginger paste and stir until fragrant.
5. Add the chicken slices and stir-fry until mostly cooked through.
6. Add the carrot strips and water chestnuts. Toss for about a minute.
7. Add the celery sections. Stir-fry everything together briskly — celery is best kept slightly crisp rather than cooked limp.
8. Add a splash of cooking wine, season with salt to taste, and toss a few more times. Plate and serve immediately.

Nourilo’s Tips

Nourilo particularly recommends using free-range, organic chicken for this dish. Beyond the better flavour, free-range birds have less subcutaneous fat and are raised without the hormonal additives common in commercial poultry — a meaningful consideration for anyone with hormone-sensitive health concerns. The slightly higher cost is worth it. The key technique for keeping this dish fresh-tasting is to not overcook the celery — it should retain a little bite. Stir-frying over high heat quickly is the best approach.