Chicken with ginger and celery

Kip met gember en bleekselderij

450 grams/1 lb chicken or turkey breast fillet
15 stalks celery
2 tbsp flour
salt & white pepper
1 piece ginger root, about 60 grams / 2.5 oz.
2 cloves garlic
1 small chili pepper
5 tbsp olive oil
4dl / 1 3/4 cup chicken stock
2 tbsp soy sauce
1 tsp brown sugar
2 shallots

Cut the chicken/turkey and the celery into small strips. Peel the ginger root and slice very thin, then cut into strips. Clean the pepper and cut into very thin strips as well.

Sift the flour into a plastic bag and mix lightly with salt and pepper. Put the chicken/turkey strips in it and shake the bag till all pieces are well coated.

Heat the oil in a wok or large frying pan and stirfry the chicken/turkey pieces on medium heat for two minutes. Mix in the celery and stirfry for two more minutes. Add the ginger and pepper strips and the finely chopped garlic. Stir and fry again for two minutes. Pour in the chicken stock and bring to a boil.

Lower the heat, put a lid on the pan and simmer for seven minutes, stirring the pot every so often. Add the soy sauce and salt and pepper to taste and just before serving the chopped shallots.

Serve with brown rice and your choice of tossed salad or a sliced tomatoes-and-radishes dish.