Velveting Chicken Restaurant StirFry Made Easy - Chef YoYo

Name: Velveting Chicken Restaurant StirFry Made Easy - Chef YoYo
Total time: 40 min
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)

chefyoyo.com

Want restaurantquality chicken stirfry at home My velveting chicken technique guarantees tender juicy results every time Easy weeknight dinner recipe inside

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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)