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What You Need
1 tablespoon soy sauce
1 tablespoon creamy peanut butter
1/2 - 1 teaspoon sriracha sauce (use more or less to your spicy preference)
16 stalks Dandy® celery
2 tablespoons vegetable oil
6 ounces boneless, skinless chicken thighs, cut into thin bite-size pieces
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground ginger
1 tablespoon brown sugar
1/2 tablespoon rice vinegar
1/2 lime, cut into four wedges
Make It
1. In a small bowl, whisk together soy sauce, peanut butter, and desired amount of sriracha until smooth, and set aside.
2. Use a julienne peeler to shred celery into long, thin (spaghetti-like) pieces.
3. Heat oil in a dutch oven or deep sauté pan. Add the celery and cook, stirring frequently with tongs, on medium-high heat for 10 minutes.
4. Add the chicken, garlic powder, onion powder, and ground ginger to the pan, and continue cooking and stirring until celery is tender and the chicken is cooked through, about 5 more minutes.
5. Add reserved peanut butter sauce, brown sugar and rice vinegar to the celery and chicken in the pan. Cook and stir until it is all well combined and sauce has thickened.
6. Serve garnished with bean sprouts and lime wedges.
Recipe by Michele Kusma - 2015 Ultimate Celery Champion Grand Prize Winner
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