Velveting Chicken Restaurant StirFry Made Easy - Chef YoYo

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large egg white
• 1 tablespoon cornstarch (cornflour in the UK)
• 1 tablespoon Shaoxing rice wine (or dry sherry as a substitute)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil, for velveting
• 2 tablespoons vegetable oil
• 1 inch (2.5cm) piece of ginger, peeled and minced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup (100g) broccoli florets
• 1/2 cup (50g) sliced carrots
• 4 green onions, chopped (scallions)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, adds depth of flavor)
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 cup (120ml) chicken broth (or water)
• 1 tablespoon cornstarch (cornflour in the UK) mixed with 2 tablespoons water (slurry)