Easy Chicken Stir Fry

Dawn Whitted

By
@dawn01

This is a pretty healthy meal and it really tastes like it's from a Chinese Restaurant. I like to serve over white or fried rice and sometimes noodles. Delish!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

2 large
chicken breasts, boneless and skinless
2 tsp
rice wine or rice wine vinegar (seasoned)
1 large
egg white
2 Tbsp
cornstarch
2 Tbsp
canola oil (divided)
1 medium
white or yellow onion
2 medium
carrots, sliced thinly
1 large
celery stalk, sliced 1/4 head cabbage
1 can(s)
bamboo shoots
1 can(s)
water chestnuts
1 c
mushrooms, sliced
1 c
chinese pea pods
2
green onions
1 c
water, cold
1 Tbsp
cornstarch
1/8 tsp
ground ginger or 1t fresh ginger minced
1-2 Tbsp
soy sauce, low sodium

Directions Step-By-Step

1
Velveting Chicken: whisk together rice wine vinegar, egg white, cornstarch & 1T oil in medium size bowl. Then add strips of chicken cut into bite sized pieces and refrigerate for at least 30 minutes. Then strain the liquid from the chicken.
2
Bring skillet filled with 2 inches of water & 1T canola oil to a boil. Reduce to a slight simmer and drop coated individual pieces of chicken into the water and stir gently to avoid sticking together. Let chicken poach for 1 1/2 minutes at a slight bubble then remove from water. Place in a bowl and cover with plastic wrap until you are ready to stir fry.
3
Chop up all all vegetables into bite sized pieces. Heat a large skillet or wok with 3T canola oil until oil is slightly rippling hot (3-4 minutes). Carefully drop velveted chicken into oil and cook quickly until browned. Remove chicken and set aside.
4
Add 1T canola if needed & add chopped veggies in the following order: white or yellow onion, carrot slices and celery. Add the remaining vegetables and stir fry for 2 minutes. Veggies should still be slightly crisp not mushy.
5
Add chicken back to the veggies and reduce heat pushing all chicken and veggies to the sides leaving an open space in the middle of the wok. Pour in cornstarch & water slurry & season with ground ginger & soy sauce then stir all together.
6
I like to serve over noodles, or with white or fried rice & my Shrimp Toast.


*Tip make the velvet chicken & chop all veggies the night before & refrigerate. The next day make rice & stir fry chicken & veggies for a quick week night meal.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Chinese
Other Tags: Quick & Easy, Healthy