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Emily’s Stir Fry (includes Velveting Chicken & Chinese Super-Sauce)

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

The BEST sauce and finger-lickin' chicken recipe this side of a Chinese restaurant. And so simple even my cooking-uneasy client can do it!

FOR THE VELVETING:
 1 egg white
 1 tbsp Chinese rice vinegar
 1 tbsp cornstarch (or tapioca starch or arrowroot)
 1 tsp kosher salt
 1 lb skinless, boneless chicken breast, thinly sliced
 8 cups water
 1 tbsp oil
FOR THE SAUCE:
  cup Gluten Free soy sauce or coconut aminos
 1 ½ tbsp cornstarch, arrowroot, or tapioca starch
 3 tbsp rice vinegar
 1 ½ tbsp rice wine (Mirin)
 1 ½ tsp toasted sesame oil
 3 tbsp coconut sugar or Lakanto
 1 tbsp minced fresh ginger ([I microplane it] or 1 1/2 tsp. ground ginger)
 1 tsp garlic powder
 1 tbsp minced dried onion or 1 1/2 tsp. onion powder
 ¾ cup chicken or vegetable stock
 1 fresh scallion, chopped
FOR THE STIR FRY:
 vegetables of choice/rice or Gluten Free/low-carb pasta
FOR THE VELVETING:
1

Whisk egg white, vinegar, cornstarch or arrowroot, and salt together in a small bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator 30 minutes or longer.

2

Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.

3

Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Remove from water.

4

Store in the refrigerator in a sealed container until ready to use, up to a few hours. Or use right away. Add at end of stir fry and cook until chicken is heated through.

FOR THE SAUCE:
5

In a large measuring cup or bowl with a pour spout, place the soy sauce or aminos and cornstarch or arrowroot. Whisk vigorously until the starch is completely dissolved.

6

Add the rice vinegar, rice wine, sesame oil, sugar, ginger, garlic powder, dried onion, and stock and whisk until smooth. Add about 1 tbsp. of chopped scallion and mix to combine. Set aside.

FOR THE STIR FRY:
7

Heat a saute pan or wok over medium-high heat until a drop of water sizzles when splashed onto it. Pour in some oil (I use grapeseed) and heat until sizzling. You don't have to use much (1-2 tbsp.) if you're using a nonstick pan.

8

Add the veggies and, depending upon what veggies you use, stir-fry ... stirring frequently ... until veggies are crisp-tender and coated with oil, about 5-8 minutes.

9

Stir in the chicken a cook about 2-3 minutes until cooked through.

10

Pour in enough sauce to coat everything and stir to combine. Allow the sauce to cook, undisturbed, until it begins to bubble and thicken. Add cooked noodles (prepared according to package directions) if using and stir to combine; add more sauce if necessary.

11

Sprinkle on remaining scallions and serve immediately.

Nutrition Facts

Serving Size 1/4 recipe

Servings 0

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