4 Serves
30 Mins
Slice the chicken into thin strips across the grain. In a bowl, combine the chicken with soy sauce, cornstarch, minced garlic, ginger, and a pinch of salt. Let it marinate while you prepare the vegetables.
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Vitamin K
91 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
82 µg / 400 µgCalcium
103 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
669 mg / 4,700 mgSodium
627 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a small bowl, whisk together the rice wine, remaining soy sauce, and the remaining cornstarch to create the stir-fry sauce.
Heat the wok over high heat until it begins to smoke. Add half of the cooking oil and swirl to coat the surface. Add the marinated chicken in a single layer and sear until browned, then remove and set aside.
Add the remaining oil to the hot wok. Stir-fry the ginger, garlic, ground cumin, and red pepper flakes for 15 seconds until fragrant.
Add the chopped celery, onion, broccoli, and carrots to the wok. Stir-fry for 3 minutes, then return the cooked chicken and its juices to the pan and continue to stir-fry for another 3 minutes.
Pour the prepared rice wine mixture into the wok. Stir constantly until the sauce bubbles and thickens, about 2 minutes. Remove from heat and toss in the fresh celery leaves.
3
g11
g0
g
