Find in Store Find in Store

Velveted Chicken & Veggie Stir-Fry

Velveted Chicken & Veggie Stir-Fry

Velveted Chicken & Veggie Stir-Fry

Jump to:

Velveting chicken is a technique used in Chinese cooking to keep chicken breasts from overcooking. After velveting, the chicken is stir-fried with vegetables, fresh ginger and garlic to finish cooking. This stir-fry has a satisfying 30 grams of protein and just 284 calories. It is wonderful served on steamed brown rice or a quinoa pilaf.

Recipe Ingredients

1 lb.
boneless, skinless chicken breasts or tenders, cut into ½ inch pieces
1/4 cup
Bob Evans® egg whites
2 Tbsp.
cornstarch
1 Tbsp.
toasted sesame oil
1/2 tsp.
salt
3/4 lb.
fresh sugar snap or snow peas*
1/2 cup
julienned carrot
2 Tbsp.
canola or peanut oil, divided
4 cloves
garlic, finely chopped
1 Tbsp.
grated gingerroot
1/3 cup
favorite stir-fry sauce

Instructions

1
Mix chicken, Bob Evans egg whites, cornstarch, sesame oil and salt in medium bowl until well blended. Cover and refrigerate for 30 minutes.
2
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 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 1 minute 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 green onions; cook and stir 1 minute. Stir in sauce, then scatter chicken on top. Cover and steam 1 to 2 minutes or until chicken is no longer pink in center.

Velveted Chicken & Veggie Stir-Fry

15.5Kshares