Recipes: Chicken Celery Stir-Fry

 The strange yet effective egg-white coating keeps the chicken tender and extremely tasty. Bonus points if you have a wok, I sadly didn't use mine :( Get cooking!

1 large chicken breast
1 Tbs cornstarch
1 egg white
a few large celery stalks
2 large carrots
scallions
fresh ginger
salt & pepper
rice vinegar
sesame oil
coconut oil

Serves 2.

~Cut chicken breast into strips about 1" thick--try and keep all pieces the same size for even cooking. In a small-medium bowl, whisk together egg white, cornstarch, 1 tsp salt, and pepper. Add chick slices and coat well.

~Heat 1/2 Tbsp coconut oil on medium in large non-stick sauté pan. Arrange half of the chicken strips in pan (chicken should sizzle when it hits the pan!) and cook through, flipping halfway through cooking. Outsides should be slightly browned and golden. Add 1/2 Tbsp more coconut oil, and repeat with remaining chicken. Set aside chicken.

~Slice celery and carrots on a diagonal, and finely mince ginger. Add more coconut oil to pan if necessary, and add vegetables to the pan. Cook for about 4-5 minutes, until tender yet still crispy.

~Chop scallions and add to pan. Add cooked chicken to the pan as well.

~Add 1 Tbsp rice vinegar and 1tsp sesame oil (basically 3 parts rice vinegar: 1 part sesame oil--doesn't have to be exact). Mix thoroughly, and cook for 1-2 minutes until well heated. Serve over rice if desired.