|1 tbsp sunflower oil|
|2 -3 chicken breasts, thinly sliced|
|6 Fenland celery sticks, thinly sliced|
|1 Dessert apple, cut into thin wedges|
|1 red onion, peeled and cut into thin wedges|
|1 clove garlic, crushed|
|2 cm piece fresh ginger, peeled and grated|
|1 large chilli, deseeded and finely sliced|
|2 tsp cornflour|
|2 tsp caster sugar|
|Juice of 1 lemon|
|4 tbsp light soy sauce|
Step by step
- Heat a wok or large heavy based frying pan over a high heat, add the oil and swirl it around.
- Add the sliced chicken and stir fry for a few minutes. Add the Fenland celery, apple, onion, garlic, ginger and chilli continue to stir fry for a few minutes.
- Mix together the cornflour, caster sugar, lemon juice and soy sauce, add to the stir fry and continue to cook for a minute until everything is coated in the sauce, then serve immediately with noodles or rice and extra soy sauce if needed.
Cook’s tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using traditional farming methods. The deep, peaty soils in the Fens work towards giving Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from October to December and can be found in Waitrose, Ocado, Wholefoods and Marks & Spencer.