Chicken Velvet
Servings: 4 servings
Ingredients
- 1 lb. chicken breast sliced on the horizontal into 1/8-inch thick pieces
- 2- tablespoon cornstarch divided
- 1- tablespoon dry sherry
- 2- tablespoons water
- ½ teaspoon salt
- 2 tablespoons soy sauce
- 1- tablespoon sherry
- 1- teaspoon sambal oelek
- 1- teaspoon sesame oil
- 3 green onions split lengthwise and sliced into 1-inch long strips
- 1- tablespoon minced fresh ginger
- 3 to 4 cups stir-fry vegetables cut into 1-inch pieces (good choices include red bell peppers, asparagus, mushrooms, fresh green beans, broccoli, carrots, celery, etc.)
- 1 can sliced water chestnuts drained (optional)
- 3 tablespoons avocado oil or other oil with high smoke point
- ½ cup chicken broth
- ¼ cup sliced almonds
- Cooked rice for serving
Instructions
- In a medium bowl, combine the chicken slices, 1 tablespoon of cornstarch, sherry, water and salt. Set aside. In a small bowl, combine the soy sauce, sherry, re3maining cornstarch, sambal oelek, and sesame oil. Set aside. Have all vegetables prepared and ready for stir-frying.
- Heat 1 tablespoon of the oil over high heat in a wok or large skillet. Add half the chicken and cook, stirring constantly, until the chicken loses its raw appearance. Remove to a large bowl. Repeat with additional tablespoon of oil and remaining half of chicken.
- Heat remaining tablespoon of oil over high heat and add the green onions and ginger. Stir-fry for 30 seconds, and then add the remaining vegetables. Stir-fry for 3 to 4 minutes, adding the broth midway through. When vegetables are just crisp tender and broth reduced by half, add the chicken back to the skillet. Pour the reserved sauce mixture over and stir until the sauce thickens and becomes translucent. Sprinkle with the almonds and serve over rice.