Bitsys Kitchen. Chinese Spicy Chicken with Celery

Chinese Spicy Chicken with Celery
2 whole chicken breasts (about 2 lb.) 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon white pepper 5 stalks celery 3 green onions (with tops)	1 hot green chili or 1 teaspoon dried red pepper flakes 3 tablespoons vegetable oil 2 tablespoons brown bean sauce 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root

Remove bones and skin from chicken breasts Cut chicken into 2 x 1/2 inch strips.

Toss chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.

Cut celery diagonally into 1/4 inch slices. Place celery in boiling water; heat to boiling.
Boil one minute; drain. Immediately rinse in cold water (so it doesn't get mushy); drain.

Cut green onions diagonally into 1 inch pieces. Remove stems and membranes from chili. Cut chili into very thin slices.

Heat wok until very hot. Add vegetable oil; tilt wok to coat sides.

Add bean sauce, chili, garlic, and ginger root; stir fry 10 seconds. Add chicken; stir fry until chicken is cooked through and turns white. Add green onions and celery; stir fry 1 minute.
Serve with white rice.

Makes 4 servings