EASY CHICKEN STIR FRY
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!
Provided by Dawn Whitted
Categories Other Main Dishes
Time 25m
Number Of Ingredients 17
Steps:
- 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.
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