SweetFire Chicken

"Adapted from Christine's Kitchen Chronicles website. Velveting technique from instructables.com. Originally a Panda Express recipe."
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.
  • Add the sliced chicken and stir until coated.
  • Refrigerate (marinate) 30 minutes.
  • Start rice cooker.
  • Drain chicken in colander.
  • Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. Bring to a full boil over high heat.
  • 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.
  • Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
  • After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.
  • Put the drained strips into bowl and cover with plastic wrap.
  • The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.
  • 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.
  • Serve immediately over rice.

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