Celery Chicken Recipes

CHICKEN STIR FRY WITH CELERY, CARROT AND CASHEW

Steps:

• Add cornflour to a small bowl and gradually add water to dilute it completely. Then add the remaining Sauce ingredients and mix well.
• Heat oil in a large frying pan over high heat.
• Add chicken pieces, season with salt & pepper and cook for 1.5 to 2 minutes until the chicken pieces start browning a bit.
• Add celery and carrot. Cook for 1.5 minutes, then add cashew nuts. Stir for 30 seconds.
• Add the sauce (note 2) and stir quickly as the sauce will thicken fast. Ensure that sauce coats each piece of stir fry ingredients.
• Add the sesame oil and quickly stir. Serve immediately.

CREAM OF CELERY CHICKEN SOUP

Steps:

• Cut celery and potatoes into one inch chunks.
• Add to soup pot with the chicken broth and chicken breasts. Bring to a boil. Reduce heat, cover and simmer 25-30 minutes or until potatoes are soft and the chicken is cooked through. Remove chicken breasts from pot and set aside to cool. Cut chicken into ½ inch (1.5 cm) chunks and reserve.
• Puree soup using an immersion blender.
• Melt butter in saucepan. Add diced onion and sauté until translucent. Add finely minced celery and celery seed and sauté until tender and fragrant - about 5 minutes.
• Whisk milk, sour cream, reserved cooked chicken, salt, white pepper and dried tarragon into soup about 10 minutes before serving. The amount of salt needed will depend on the saltiness of your broth. Serve immediately as it is best not over-cooked. Garnish each bowl with a sprig of fresh celery.

CHICKEN CELERY CASSEROLE

Steps:

• In a bowl, combine the chicken, celery, pecans and diced onion. Combine the mayonnaise, lemon juice and garlic salt; add to chicken mixture and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top with potato chips, french-fried onions and cheese. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.

CELERY CHICKEN

Steps:

• 1. Cook rice. While rice is cooking, add 1 Tb. oil to skillet or wok and stir-fry chicken strips until done. Set aside.
• 2. Heat remaining oil in pan, and stir fry celery and onion for about 3 minutes.
• 3. Mix rest of ingredients (except parsley). Pour over celery and onions. Stir until sauce thickens. Add chicken and stir until well distributed and warm. Sprinkle with mitsuba/parsley and sesame oil. Serve with rice.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.