Sautéed Chicken with Celery and Ginger

Name: Sautéed Chicken with Celery and Ginger
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 1 tsp salt; 1 pinch freshly ground white pepper; 1 pinch monosodium glutamate; 1 piece egg white; 225 g skinless chicken breast; 300 ml vegetable oil; 3 gambo celery; 2 slice peeled ginger root; 5 tbsp chicken broth; 0.5 tbsp wheat flour; 1 tbsp water

Main course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 min

This Thermomix® recipe for Sautéed Chicken with Celery and Ginger is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This sautéed chicken with celery and ginger is a dish that I often prepare when I want something tasty and quick. The chicken breast, cut into thin slices, is first marinated and then sautéed in a pan with celery and ginger, creating a mix of oriental flavors that I love. The sauce, prepared with chicken broth and a touch of flour, binds all the ingredients together perfectly. Ideal for an informal dinner or a quick lunch, this dish is an explosion of flavor in every bite. If you love strong flavors, try it with a pinch of chili pepper!

Ingredients (11 ingredients)

1 tsp salt
1 pinch freshly ground white pepper
1 pinch monosodium glutamate
1 piece egg white
225 g skinless chicken breast
300 ml vegetable oil
3 gambo celery
2 slice peeled ginger root
5 tbsp chicken broth
0.5 tbsp wheat flour
1 tbsp water

Preparation (8 steps)

Preparation of the marinade

In a bowl, mix 1 teaspoon of salt, a pinch of freshly ground white pepper, a pinch of monosodium glutamate and 1 egg white. Mix well with a whisk to blend the ingredients. No Thermomix setting is needed in this step.

Marinating the chicken

Add 225g of skinless chicken breast, cut into 2-5cm slices, to the bowl with the marinade. Mix well to evenly coat the chicken slices. Let it marinate for at least 10 minutes. No Thermomix setting is needed in this step.

Preparation of celery and ginger

Wash and cut 3 celery stalks into 4 cm pieces. Peel 2 slices of ginger root. No Thermomix setting is needed in this step.

Cooking the chicken in a pan

Heat 300ml of vegetable oil in a pan or wok to 180°C. Add the marinated chicken slices and cook for about 30 seconds per side, until golden brown. Remove the chicken from the pan with a slotted spoon and place it on absorbent paper to remove excess oil. No Thermomix setting is needed in this step.

Sautéing celery and ginger

Remove the excess oil from the pan, leaving only 1 tablespoon. Add the celery pieces and ginger. Sauté over medium heat for about 2 minutes, stirring constantly. No Thermomix setting is needed in this step.

Preparation of the sauce

Add 5 tablespoons of chicken broth to the pan with the celery and ginger. Bring to a boil. In a small bowl, mix ½ tablespoon of wheat flour with 1 tablespoon of water until a smooth batter is obtained. Pour the batter into the pan and stir constantly to thicken the sauce. No Thermomix setting is needed in this step.

Combining the chicken with the sauce

Put the chicken back into the pan with the sauce. Stir gently for about 20 seconds to heat the chicken and blend the flavors. No Thermomix setting is needed in this step.

Serving the chicken

Pour the chicken and sauce into a bowl or deep dish. Heat an iron skillet or flat baking sheet until it is almost red hot. Bring to the table and pour over the chicken and celery mixture. Serve immediately. No Thermomix setting is needed in this step.