Asian Chicken Stirfry with Carrots, Leeks and Celery

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Average: 5 (1 vote)
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Asian Chicken Stirfry with Carrots, Leeks and Celery
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Chicken breasts
200 grams carrots
200 grams Celery root
2 sticks Leeks
1 onion
1 teaspoon freshly grated ginger
1 garlic clove
6 tablespoons soy sauce
3 tablespoons vegetable oil
1 tablespoon cornstarch
salt
freshly ground peppers
How healthy are the main ingredients?
Chicken breastcarrotsoy saucegingerLeekonion

Preparation steps

1.

Mix 3 tablespoons soy sauce with ginger and cornstarch and season with salt and pepper. Cut chicken breasts into bite-size pieces and mix with the sauce.

2.

Peel carrots and celery and cut into thin strips. Rinse, trim and cut the leeks into rings. Peel onion, halve lengthwise and cut into thin slices. Peel garlic and chop finely.

3.

Heat 2 tablespoons oil in a wok or large frying pan and saute chicken pieces in portions while stirring. Remove when cooked and keep warm.

4.

Add remaining oil to the pan. Add onions, carrots and celery and saute for 2-3 minutes while stirring. Add leeks and garlic and saute for another 2-3 min. Season with remaining soy sauce, salt and pepper. Add chicken back to the wok and cook a further 5 minutes over low heat. Serve the stir fry in bowls with rice.