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“Adapted from Christine's Kitchen Chronicles website. Velveting technique from Originally a Panda Express recipe.”

Ingredients Nutrition


  1. Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.
  2. Add the sliced chicken and stir until coated.
  3. Refrigerate (marinate) 30 minutes.
  4. Start rice cooker.
  5. Drain chicken in colander.
  6. Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. Bring to a full boil over high heat.
  7. Reduce the heat to medium-low. Immediately add chicken strips, individually, to the almost-boiling water. Stir with slotted spoon so they don't stick together.
  8. Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
  9. After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.
  10. Put the drained strips into bowl and cover with plastic wrap.
  11. The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.
  12. Heat 1 T peanut oil in wok or skillet and stir fry veggies until crisp-tender. Add meat, pineapples and sauce and stir fry until warm.
  13. Serve immediately over rice.

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