Velveted Chicken and Orange Broccoli Stir Fry
Velveting meat is an Asian technique for tenderizing meat for stir fries and other Asian dishes. The method in this recipe is using egg white mixture with cornstarch. After it’s marinated the chicken is boiled to cook it then added to the stir fry.
Ingredients
To velvet the chicken:
1 egg white
1 tbsp cornstarch
1 tbsp soy sauce or season sauce
1 chicken breast, thinly sliced
For the Rice:
2 cups short grain rice
3 1/2 cups water
For the Stir Fry:
1/2 cup orange juice
1 tbsp season sauce
1 tbsp cornstarch
1 small red onion, sliced
2 garlic cloves, minced
1 tbsp freshly minced garlic
1 cup frozen peas
2 celery stalks, chopped
2 cups broccoli, cut into bitesize pieces
1 small bell pepper, chopped
Instructions
1
To velvet the chicken slices, whisk the egg white, corn starch and soy sauce or season sauce in a bowl until frothy and the cornstarch is mixed in.
2
Add the thinly chicken slices and mix to make sure they are fully coated. Cover the chicken and place in the refrigerator for 30 minutes.
3
After 30 minutes, bring a sauce pan with water to a boil. Add the chicken to the boiling water and cook for about 5 minutes or until it is fully cooked. Be sure to watch it, there is a lot of starch with the chicken and it will boil over easily of not watched.
4
When finished strain the chicken and rinse it off with fresh water to remove any egg whites. Set aside until ready to use.
5
To make the rice, thoroughly rinse the rice, removing all excess starch (water sure be clear after rinsing).
6
Add the rice to a sauce pan along with the water. Bring to a boil, reduce the heat to a simmer, cover and cook the rice for about 10 minutes or until the rice has rehydrated and the water has been absorbed. Turn the heat off and let the rice sit for an additional 5 minutes while covered.
7
To make the stir fry, whisk the orange juice, season sauce and cornstarch together in a small bowl until well mixed.
8
Heat your wok on the stove or a large fry pan adding enough oil to lightly coat the pan.
9
Add the sliced red onion, minced garlic cloves and ginger to the wok and cook until fragrant (about 1 minute).
10
Add the cooked chicken, frozen peas, chopped celery, broccoli and chopped bell pepper. Stir fry for about 3-5 minutes.
11
Create a well in the center of the stir fry and add the orange juice mixture. Gently fold the orange mixture throughout the stir fry letting it lightly coat the mixture.
12
Serve the stir fry with the cooked rice and sliced apples on the side. Enjoy!
Tags:
Asian CookingBroccoli Stir FryChef BryanCooking with Chef BryanDinner IdeasOrange Chicken Broccoli Stir FryOrange Chicken Stir FryVelveting Meat
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