Easy Velveted Chicken Stir Fry
This healthy chicken stir fry is prepared in the authentic Chinese method of velveting. It's customize-able, so add whatever vegetables you like!
Servings: 4 servings
Ingredients
- CHICKEN VELVETING MARINADE:
- 1 lb . boneless skinless chicken breasts or tenders, cut into ½ inch pieces
- 1/4 cup AllWhites® egg whites
- 2 Tbsp cornstarch
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice wine
- 1/2 tsp salt
- STIR-FRY:
- 3/4 lb . fresh snow peas
- 1/2 cup julienned carrot
- 1/4 cup sliced water chestnuts
- 2 Tbsp canola or peanut oil divided
- 4 cloves garlic finely chopped
- 1 Tbsp grated ginger
- 1/3 - 1/2 cup your favorite stir-fry sauce
Instructions
- Mix chicken, AllWhites egg whites, cornstarch, rice wine, sesame oil and salt in a medium bowl until thoroughly combined. Cover and refrigerate for 30 minutes.
- Meanwhile, bring a large pan of water to a boil. Add peas and carrots; cook about 30 seconds or until peas are bright green. Remove with a strainer or slotted spoon to a bowl; reserve hot water.
- Remove chicken from refrigerator. Bring water back to a simmer; stir in 1 tablespoon oil. Add chicken to water, stirring to separate pieces. Cook about 1 minute or until chicken is opaque. Drain chicken.
- Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant. Add the sugar snap peas and carrots; cook and stir 1 minute. Add chicken and water chestnuts. Cover and steam 1 to 2 minutes or until chicken is no longer pink in center.
- Toss with stir fry sauce, sprinkle with sliced green onions and sesame seeds.
Notes
** add in or even replace vegetables with ones of your choosing
Recipe from AllWhites
Recipe from AllWhites
