Spicy Taiwanese Chicken And Celery

• 1 bunch Chinese celery (approx 1 lb), cleaned and cut into 1 inch pieces
• 3 chicken thighs (de-boned, but fat reserved), julienned
• 4 cloves garlic, minced
• 3 red Thai chiles
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1 tablespoon Shaoxing rice wine or dry sherry
• 1 tablespoon corn starch

1. Excluding the celery and chicken fat, combine the remaining ingredients in a bowl. Allow to marinate for at least a half hour but no more than 4 hours.
2. Heat a large skillet or wok over high heat. Add the chicken fat and render for 3 minutes or until no more fat renders. Discard solids and pour off rendered fat into a bowl, leaving approximately 1 tbsp in the skillet.
3. Add the chicken to the skillet and saute, stirring constantly until the meat is almost done. Move chicken to a plate.
4. Add another 2 tablespoons rendered fat to the emptied skillet and then add the celery. Saute for 2 minutes, but don't allow them to cook completely. Add the chicken, stir for another minute and then remove from heat.
5. Serve over rice!

chinese celery, chicken, garlic, red thai chiles, soy sauce, fish sauce, sesame oil, rice wine, corn starch

Taken from food52.com/recipes/16616-spicy-taiwanese-chicken-and-celery (may not work)