Stir-Fry Velvet Chicken with Peppers
Prep time
Cook time
Total time
You've probably seen "Velvet Chicken "on Asian menus, but what the heck is it!? It's actually a process. It's most commonly done with chicken. Strips of thin cut chicken are marinated in cornstarch, egg whites, and wine, drained and then simmered in a water and oil bath, but not cooked through, then the chicken is stir-fried. The result is just what the name implies, smooth, silky, moist, tender, never ever dry! Yes, it's an extra step, but worth it. This recipe uses garden fresh bell peppers, any color you like, lots of garlic, fresh ginger and cashews, delish! I like to serve this with quinoa or basmati rice.
Author: Ruth Guerri
Recipe type: Chicken
Cuisine: Asian
Serves: 2
Ingredients
Chicken
- 2 egg whites
- 2 heaping tsp of cornstarch
- 1 Tbs of dry sherry or rice wine
- 1 lb of boneless, skinless, chicken breasts or thighs, thinly sliced
Sauce
- 1 Tbs of dry sherry or rice wine
- 3 Tbs of hoisin sauce
- 3 Tbs of soy sauce
- 1½ tsp of sugar
Stir-fry
- 2 Tbs of peanut or canola oil, divided use
- 1 heaping Tbs of freshly grated ginger
- 3 fat garlic cloves, minced
- 1 lb of bell peppers, any color, seeded and thinly sliced
- ⅓ cup of cashews
Instructions
- Start by stirring together the egg whites, cornstarch, and sherry in a medium-size bowl, add the chicken and stir to combine, cover and refrigerate for 30 minutes.
- Now, combine 1 Tbs of rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and stir until well combined.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and reduce the heat to low, so the water simmers. Add the chicken to the water, stirring so that the pieces don’t clump. Cook the chicken for 1 minutes, until it turns opaque.
- Drain the chicken in a colander set over a bowl.
- Heat a wok or a heavy skillet over high heat. Add 1 Tbs of oil, then add the garlic & ginger, and stir-fry just for a few seconds, then add the peppers and stir-fry for 1 - 2 minutes.
- Add the chicken, cashews and hoisin sauce mixture. Stir-fry for 3 minutes, until the chicken is cooked through and the sauce thickens, serve with quinoa, rice or noodles, enjoy!.
