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!
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.
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
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.
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.
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.
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.
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.
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.
Stir in the chicken a cook about 2-3 minutes until cooked through.
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.
Sprinkle on remaining scallions and serve immediately.
Serving Size 1/4 recipe