1Velveting 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.
2Bring 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.
3Chop 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.
4Add 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.
5Add 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.
6I 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.