Velveted Chicken and Cashew Stir-Fry

Tender and juicy velveted chicken breast stir-fried with bell pepper and garlic in a brown ginger sauce then tossed with cashews.

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19 people Yepped this recipe

servings: 2

total time: 1 hour

added on 02/25/2017

recipe by: Frankie

INGREDIENTS

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THE RICE:
Stir together the rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Place a lid on the pan then reduce the heat to low and simmer, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit, still not removing the lid, for 20 minutes.
THE CHICKEN:
In a large mixing bowl stir together the chicken, egg white, oil, cornstarch, salt, vinegar the cover the bowl and set aside for 30 minutes.
Bring a pot of water to a boil over medium-high heat.
Add the chicken to the boiling water and cook for 1 minute then transfer the chicken to a plate and set aside.
THE SAUCE:
Mix together the soy sauce, ginger, sesame oil, vinegar, water, and crushed red pepper in a bowl then set aside.
THE STIR-FRY:
Heat the oil in a large wok over high heat.
Add the bell pepper and garlic to the wok and stir-fry for 1 minute.
Add the chicken to the wok and stir-fry for 1 minute.
Add the sauce to the wok and cook, stirring often, for about 3 more minutes or until the sauce begins to thicken.
Remove the wok from the heat then stir in the green onions and cashews.
Fluff the rice with a fork then serve with chicken stir-fry.