Ingredients

The following ingredients have 4 Servings
  • CHICKEN VELVETING MARINADE:
  • 1 lb . boneless (skinless chicken breasts or tenders, cut into ½ inch pieces)
  • 1/4 cup AllWhites® egg whites
  • 2 Tbsp cornstarch
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp rice wine
  • 1/2 tsp salt
  • STIR-FRY:
  • 3/4 lb . fresh snow peas
  • 1/2 cup julienned carrot
  • 1/4 cup sliced water chestnuts
  • 2 Tbsp canola or peanut oil (divided)
  • 4 cloves garlic (finely chopped)
  • 1 Tbsp grated ginger
  • 1/3 - 1/2 cup your favorite stir-fry sauce

Instruction

  • Mix chicken, AllWhites egg whites, cornstarch, rice wine, sesame oil and salt in a medium bowl until thoroughly combined. Cover and refrigerate for 30 minutes.
  • Meanwhile, bring a large pan of water to a boil. Add peas and carrots; cook about 30 seconds or until peas are bright green. Remove with a strainer or slotted spoon to a bowl; reserve hot water.
  • 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 1 minute or until chicken is opaque. Drain chicken.
  • 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. Add chicken and water chestnuts. Cover and steam 1 to 2 minutes or until chicken is no longer pink in center.
  • Toss with stir fry sauce, sprinkle with sliced green onions and sesame seeds.