Easy Chicken Stir Fry

Dawn Whitted


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!

pinch tips: How to Carve a Whole Chicken





15 Min


10 Min




2 large
chicken breasts, boneless and skinless
2 tsp
rice wine or rice wine vinegar (seasoned)
1 large
egg white
2 Tbsp
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
green onions
1 c
water, cold
1 Tbsp
1/8 tsp
ground ginger or 1t fresh ginger minced
1-2 Tbsp
soy sauce, low sodium

Directions Step-By-Step

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.
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.
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.
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.
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.
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