This is a stir fry dish I make quite often. A common Chinese cooking technique called “velveting” is used in preparing the chicken for this stir fry.
Velveting is a process by which meat, chicken or seafood is marinated in a mixture of egg white, cornstarch, and rice wine before blanching in hot oil.
It is then drained, and the oil is discarded before continuing with the stir fry recipe .
This seals in the moisture, resulting in silky and tender meat.
Feel free to add whatever vegetables you prefer to this Garlic Chicken Stir Fry recipe below, but be sure to add some water chestnuts which will provide some extra crunch.
Garlic Chicken Stir Fry (adapted from an unknown recipe source)
1 pound boneless skinless chicken breasts, cut into 1 and ½-inch square pieces
Marinade (for chicken)
1 egg white
1 tablespoon Chinese rice wine
1 tablespoon sesame oil
1 tablespoon cornstarch
½ teaspoon kosher salt
Mix marinade in a medium bowl and add chicken pieces, mixing well.
Let stand 20 minutes, or refrigerate for longer, covered.
1 cup canola, vegetable or peanut oil for cooking
¼ teaspoon cornstarch
3 tablespoons chicken broth
¼ cup chopped garlic
1/3 cup sliced water chestnuts
1/3 cup bamboo shoots
½ teaspoon Kosher salt
½ teaspoon sugar
3 tablespoons soy sauce
½ cup water
1 teaspoon sesame oil, for the finished dish
Vegetables, such as colorful peppers, carrots, broccoli, onions, etc , cut in small pieces, julienned, or 1-inch triangles
Heat one cup oil in a wok or large skillet over medium to medium high heat for one minute.
Add chicken pieces and stir fry for 3 to 4 minutes or until almost cooked.
Remove chicken, draining well over wok; set aside.
Remove and discard oil from wok, leaving 4 tablespoons in the wok.
Combine the salt, sugar, soy sauce and water and set aside.
Dissolve cornstarch in chicken broth, and add to the soy sauce mixture.
Heat the 4 tablespoons of oil remaining in the wok over medium to medium high heat for one minute.
Add the cooked chicken, garlic, water chestnuts, bamboos shoots and vegetables.
Stir fry for 2 minutes or until until vegetables are crisp tender, colors brighten, and chicken is done.
Add the soy sauce and chicken broth mixture to the wok and stir fry for another minute.
Remove the chicken and vegetables to a platter, reserving the sauce in the wok.
Bring the sauce to a boil to thicken and concentrate the flavors,
Stir in the teaspoon of sesame oil (optional).
Pour the sauce over the chicken and vegetables, glazing the dish.
Serve with white or brown rice.
