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This easy stir-fried cumin chicken and celery is a quick weeknight favorite made with tender, velveted chicken thighs and fragrant spices. Ready in under 30 minutes and perfect for busy days. Includes tips, substitutions, and how velveting works in Chinese cooking.
This stir-fried cumin chicken and celery is one of those dishes I make almost every week because it’s fast, flavorful, and the entire family always eats it without complaint. The chicken stays incredibly tender thanks to a simple velveting step, and the combination of cumin, celery, and onion gives this stir-fry such a warm, cozy aroma. If you’re looking for a no-fuss weeknight dinner that tastes way better than takeout, this one’s always a winner.
Why You’ll Like This Recipe
- The chicken comes out super tender and silky thanks to simple velveting.
- Ready in under 30 minutes — basically weeknight gold.
- Uses pantry-friendly seasonings you probably already have.
- A great way to use up celery (one of the most overlooked stir-fry veggies!).
- Family-friendly but easily customizable to make it as spicy as you want.
Ingredients & Substitutions
- Boneless skinless chicken thigh – You can use chicken breast or turkey breast.
- Oil for velveting and stir-frying – Any neutral oil works.
- Cornstarch – Can use potato starch.
- Cumin – Substitute with cumin seeds (toasted first).
- Chili powder – Use cayenne, chili flakes, or gochugaru.
- Fresh ginger – Substitute with ginger paste or pre-minced ginger.
- Salt & black pepper – Adjust to taste or use white pepper.
- Sugar – Optional but helps balance the spices.
- Onion – Any variety works.
- Celery – Substitute with bell peppers, napa cabbage, or green beans.
What Is Velveting ?
Velveting is a classic Chinese cooking technique used in homes and restaurants to keep meat tender, juicy, and smooth even after high-heat stir-frying. Traditionally, meat is coated in a mixture of cornstarch, oil, egg white, rice wine, and sometimes baking soda, and then briefly blanched in water or oil.
My mom usually does a simplified version — using just cornstarch and oil — is a simplified home-style method that still creates that silky coating without the extra steps. Once you start velveting, you’ll understand why Chinese stir-fries taste so tender!
Tips for Success
- Slice the chicken thinly and across the grains for even cooking.
- Don’t skip the 15–20 minute velveting rest — it makes a huge difference.
- Keep the heat at medium when first adding the chicken so the coating sets.
- Add spices toward the end so they stay fragrant instead of burning.
- Keep vegetables crisp by not overcooking them.
Storage & Reheating
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat (stovetop): Stir-fry over medium heat for 2–3 minutes.
- Reheat (microwave): Heat in 30–second intervals, stirring in between to avoid overcooking the chicken.
- Freeze: Not recommended — velveted chicken can turn mushy once thawed.
Frequently Asked Questions
- Can I use chicken breast instead of thigh?
Yes! Breast cooks slightly faster, so don’t overcook it. It also helps to slice the breast across the grain. On chicken breast, the grain runs in long, straight fibers — so slice perpendicular to those lines. - Can I velvet ahead of time?
You can velvet the chicken and store it (uncooked) in the fridge up to 24 hours. Add cornstarch right before cooking if it absorbs too much liquid. - Can I make this spicier?
Absolutely! Use more chili powder, add chili flakes, or throw in fresh chiles. - Can I double the recipe?
Yes, but stir-fry in batches so the chicken sears properly instead of steaming. - Can I add more vegetables?
Bell peppers, mushrooms, bok choy, and cabbage are all great additions.
Stir-Fried Cumin Chicken and Celery
Ingredients
To velvet chicken:
- 450 g boneless skinless chicken thigh
- 1 tsp oil
- 2 tsp cornstarch
Seasonings and spices:
- 1 Tbsp ground cumin
- 1 tsp chili powder add more or less according to your taste
- 1 tsp grated fresh ginger
- ½ tsp salt plus more as needed
- ¼ tsp sugar
- ¼ tsp freshly ground black pepper
For cooking:
- 2 Tbsp cooking oil divided
Vegetables:
- 1 medium onion white, yellow, or sweet onion, sliced
- 3 large celery stalks cut on bias, about 1/2-inch thick
Instructions
Velvet the chicken:
- I keep the chicken thighs partially frozen so I can slice them thinly. Trim off any excess fat. Slice into 1/4-inch pieces across the grain. The grain runs in long fibers, so slice perpendicular to those lines. Then cut into about 1/2-inch wide and about 2-3 inches long strips. Don't have to be exact, just to give you a rough idea
- Let them thaw completely, then discard any excess liquid. Add 1 teaspoon of oil and 2 teaspoons of cornstarch. Mix to combine, ensuring the chicken pieces are evenly coated with oil and cornstarch. Set aside for 15-20 minutes at room temperature
Cook the onion and celery:
- Preheat 1 Tbsp of oil in a large pan or wok. Add the onion and ginger and cook for about 2 minutes until the onion starts to get tender.
- Add the celery pieces and stir fry for another minute. Remove from the pan to a serving platter
- Add another 1 Tbsp of oil and preheat the pan or wok again over medium heat. Add the chicken pieces and let them cook undisturbed for about 1 minute and then use a spatula to gently break up some chunks of meat. The chicken pieces should turn opaque but still slightly pinkish
- Add the onion and celery back into the pan, followed by cumin, salt, pepper, chili powder and start to mix until the seasonings and spices are evenly coating the chicken pieces and veggies.
- Have a taste and adjust the seasonings by adding more salt if necessary. Turn off the heat and transfer to a serving platter
Serve:
- Serve immediately with some cooked rice and as part of a multicourse meal
