Dana Cowen’s recipe for Chicken Stir Fry with Celery and Peanuts
Weekly Dish

Dana Cowen’s recipe for Chicken Stir Fry with Celery and Peanuts

Looking forward to talking with Dana Cowen from Food and Wine Today about her new cookbook Mastering My Mistakes In the Kitchen!

Editor-in-chief of Food & Wine magazine admits “I’m not a great cook”

Try the recipe Chicken Stir Fry With Celery and Peanuts from her book.

Total time: 30 minutes

Serves 4

  • 1 1⁄2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon sambal oelek (Asian chile sauce)
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine or sake (or rice vinegar)
  • 1⁄4 cup soy sauce, divided
  • 1⁄4 cup vegetable or peanut oil
  • One 2-inch piece of ginger, peeled and cut into thin matchsticks
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced, white and green parts kept separate
  • 2 small celery stalks, thinly sliced, plus 1⁄2 cup roughly chopped celery leaves
  • 2 large shallots, halved lengthwise and thinly sliced
  • 2 teaspoons sugar
  • 1⁄4 cup unsalted dry-roasted peanuts
  • 1⁄2 pound snow peas, ends trimmed
  • 1⁄4 cup drained and sliced water chestnuts
  • Kosher salt
  • 1 hot red chile, thinly sliced (optional)

Put the chicken in a large bowl. Add the sambal oelek, cornstarch, rice wine and 2 tablespoons of the soy sauce and toss to coat. Set aside.

Set a large, heavy skillet over very high heat and add 2 tablespoons of the oil. When the oil ripples, add the ginger, garlic and scallion greens and cook over high heat, stirring, until fragrant, about 30 seconds. Add the celery, celery leaves, shallots, sugar and peanuts and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Transfer the mixture to a plate and set aside.

Add the remaining 2 tablespoons of oil to the skillet and let it get quite hot over medium-high heat. Add the chicken in a single layer and let it sit for a moment before stirring, then cook, stirring, until well browned and nearly cooked through, about 5 minutes. Add the snow peas and water chestnuts and cook, stirring, until the snow peas are bright green and crisp-tender, about 3 minutes.

Add the reserved ginger and celery mixture, along with the final 2 tablespoons of soy sauce and a couple tablespoons of water, and scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. Then stir everything together and season to taste with salt.

Transfer the chicken to a platter and scatter the scallion whites and chile, if using, on top. Serve immediately.

Reprinted with permission from “Mastering My Mistakes in the Kitchen” by Dana Cowin. Copyright 2014 Dana Cowin. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.



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