Chicken-Celery Stir-Fry

Makes 4 servings

*2 boneless, skinless chicken breasts, about 6 oz (165 g) each

*Salt

*1 tbsp (15 mL) vegetable oil

*2 garlic cloves, minced

*2 tsp (10 mL) minced fresh ginger

*3 stalks celery, with leaves

*2 tbsp (30 mL) soy sauce

*1 tbsp (15 mL) cornstarch

*2 tbsp (30 mL) water

*Cooked rice

1. Cut chicken into 1-inch (2.5-cm) chunks and sprinkle with salt. Heat oil in wok on high heat. Add garlic and ginger, and stir-fry for 30 seconds. Add chicken and stir-fry until chicken browns, about 5 minutes.

2. Cut celery stalks into 1/2-inch (1.3-cm) slices and chop about 3 tbsp (45 mL) of celery leaves; set chopped leaves aside.

3. Add sliced celery and soy sauce to wok; stir-fry along with chicken until chicken is no longer pink inside and celery has softened, 2 to 3 minutes.

Using a cup or small bowl, blend cornstarch and water and add mixture to wok; stir-fry until sauce thickens. Serve with cooked rice; top with chopped celery leaves.

Approximate nutrition per serving: 140 calories, 5 g fat, 20 g protein, 3 g carbohydrates, 1 g fibre

-- Melissa's Great Book of Produce, by Cathy Thomas (Wiley, $38.99)