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easy chicken stir fry

(1 rating)
dawn01 avatar
Recipe by
Dawn Whitted
@dawn01
Spearfish, SD

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!

(1 rating)
yield 6 -8
prep time 15 Min
cook time 10 Min
method Stir-Fry

Ingredients For easy chicken stir fry

  • 2 lg
    chicken breasts, boneless and skinless
  • 2 tsp
    rice wine or rice wine vinegar (seasoned)
  • 1 lg
    egg white
  • 2 Tbsp
    cornstarch
  • 2 Tbsp
    canola oil (divided)
  • 1 md
    white or yellow onion
  • 2 md
    carrots, sliced thinly
  • 1 lg
    celery stalk, sliced 1/4 head cabbage
  • 1 can
    bamboo shoots
  • 1 can
    water chestnuts
  • 1 c
    mushrooms, sliced
  • 1 c
    chinese pea pods
  • 2
    green onions
  • 1 c
    water, cold
  • 1 Tbsp
    cornstarch
  • 1/8 tsp
    ground ginger or 1t fresh ginger minced
  • 1-2 Tbsp
    soy sauce, low sodium

How To Make easy chicken stir fry

  • 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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