Toss chicken tenders in freshly grated ginger, garlic, paprika, salt, pepper and vinegar. Dredge in all purpose flour and fry in hot oil until almost done. Remove and set aside.
In the same pan, add finely chopped celery, deglaze with white wine, add julienne cut carrots, chicken stock, salt, pepper, fried chicken tenders, stir well and let cook. Top with chives.