Velveted Chicken and Veggie Stir-Fry
 
 
Author:
Ingredients
  • For the chicken:
  • 1 lb boneless, skinless chicken breasts or tenders, cut into bite sized pieces
  • ¼ cup AllWhites® egg whites
  • 2 Tbsp. cornstarch
  • 1 Tbsp. toasted sesame oil
  • ½ tsp. salt
  • For the veggies:
  • ¾ lb fresh sugar snap or snow peas
  • ½ cup julienned carrots
  • 2 Tbsp. canola or peanut oil, divided
  • 4 cloves garlic, finely chopped
  • 1 Tbsp. grated gingerroot
  • ⅓ cup favorite stir-fry sauce
Directions
  1. Stir together the chicken, AllWhites egg whites, cornstarch, sesame oil and salt in medium bowl until well blended. Cover and refrigerate for 30 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Add peas and carrots; cook about 30 seconds or until peas are bright green. Remove with a slotted spoon to a bowl; reserve hot water.
  3. Remove chicken from refrigerator. Bring water back to a simmer; stir in 1 tablespoon oil. Add chicken to water, stirring to separate pieces. Cook about 2 minutes or until chicken is opaque. Drain chicken.
  4. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant. Add the sugar snap peas and carrots; cook and stir 1 minute. Stir in sauce, then add chicken on top. Stir; cover and steam 1 to 2 minutes or until chicken is no longer pink in center.
  5. Serve over rice or quinoa.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/velveted-chicken-and-veggie-stir-fry/