Chicken, Fenland celery and Pink Lady apple stir fry recipe
Perfect for a quick family supper, full of crunch and nutty-sweet flavour of Fenland celery and the wonderful sweetness of the apples. Try to use the Pink Lady variety if at all possible, as they're very sweet.
Ingredients
- 1 tbsp sunflower oil
- 3 chicken breasts, thinly sliced
- 6 Fenland celery sticks, thinly sliced
- 1 Pink Lady apple, cut into thin wedges
- 1 red onion, peeled and cut into thin wedges
- 1 clove garlic, crushed
- 2 cm piece fresh ginger, peeled and grated
- 1 large chilli, deseeded and finely sliced
- 2 tsp cornflour
- 2 tsp caster sugar
- 1 lemon, juice only
- 4 tbsp light soy sauce
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat a wok or large heavy based frying pan over a high heat, add the oil and swirl it around.
- Add the sliced chicken and stir fry for a few minutes. Add the Fenland celery, apple, onion, garlic, ginger and chilli continue to stir fry for a few minutes.
- Mix together the cornflour, caster sugar, lemon juice and soy sauce, add to the stir fry and continue to cook for a minute until everything is coated in the sauce, then serve immediately with noodles or rice and extra soy sauce if needed.
Recipe devised by Joy Parker for Fenland Celery.
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