easy chicken stir fry

Name: Easy Chicken Stir Fry
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 2 large chicken breasts, boneless and skinless; 2 teaspoon(s) rice wine or rice wine vinegar (seasoned); 1 large egg white; 2 tablespoon(s) cornstarch; 2 tablespoon(s) 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 cup(s) mushrooms, sliced; 1 cup(s) chinese pea pods; 2 - green onions; 1 cup(s) water, cold; 1 tablespoon(s) cornstarch; 1/8 teaspoon(s) ground ginger or 1t fresh ginger minced; 1-2 tablespoon(s) soy sauce, low sodium

(1 RATING)

64 Pinches 5 Photos

Dawn Whitted

Spearfish, SD

Updated on May 2, 2013

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!

Rate

I like serving stir fry over noodles or fried rice.

prep time 15 Min

cook time 10 Min

method Stir-Fry

yield 6-8 serving(s)

Ingredients

2 large chicken breasts, boneless and skinless
2 teaspoons rice wine or rice wine vinegar (seasoned)
1 large egg white
2 tablespoons cornstarch
2 tablespoons 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 bamboo shoots
1 can water chestnuts
1 cup mushrooms, sliced
1 cup chinese pea pods
2 - green onions
1 cup water, cold
1 tablespoon cornstarch
1/8 teaspoon ground ginger or 1t fresh ginger minced
1-2 tablespoon soy sauce, low sodium

How To Make easy chicken stir fry

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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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