Celerychicken Recipes

CHICKEN CELERY CASSEROLE

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
• Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.

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.

CHICKEN AND CELERY STIR-FRY

Steps:

• Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white, cornstarch, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until smooth. Add chicken strips, and toss to coat.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of coated chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add another tablespoon vegetable oil to skillet, and brown remaining chicken in same manner.
• Add celery, ginger, and jalapeno to remaining oil in skillet (add additional oil, if necessary); cook, tossing, until celery is crisp-tender, 4 to 5 minutes.
• Stir vinegar, sesame oil, and sugar in with vegetables. Add scallions and cooked chicken; toss, until combined and heated through, 1 to 2 minutes. Serve immediately.

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.

CHICKEN THIGHS WITH CELERY & GARLIC RECIPE - (4.3/5)

Steps:

• Pat chicken dry & season with salt & pepper. Heat oil in a 12 inch heavy skillet over medium-high heat until it shimmers, sear chicken, skin side down until golden brown ( do NOT turn, 3 to 5 minutes, then transfer to platter. Pour off all but 2 tables. Fat from skillet. Cook garlic & celery in skillet over medium-high heat, stirring frequently until golden & just beginning to soften, about 5 minutes. Add wine & boil, uncovered until reduced by about half, 3-5 minutes. Add water or broth and bring to a simmer Return chicken, skin side up, to skillet and simmer, partially cover until cooked through, 20-25 minutes. Sprinkle with parsley.

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.

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.