Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) pieces
  • 1 large egg white
  • 1 tbsp (15ml) cornstarch (corn flour)
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry)
  • 1 tsp (5ml) soy sauce
  • ½ tsp (2.5ml) salt
  • ¼ tsp (1.25ml) white pepper (optional)
  • 2 tablespoons (30ml) vegetable oil
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) oyster sauce (or vegetarian oyster sauce alternative)
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry)
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5ml) sugar
  • ½ tsp (2.5ml) cornstarch (corn flour)
  • ¼ cup (60ml) chicken broth (or water)
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup (85g) broccoli florets
  • 4 scallions, chopped (for garnish)

Instructions:

  1. Cut the chicken into uniform pieces for even cooking.
  2. In a bowl, whisk together egg white, cornstarch, Shaoxing wine (or sherry), soy sauce, salt, and white pepper (if using) to make the velveting marinade.
  3. Add the chicken to the marinade, ensuring each piece is well coated. Marinate for at least 30 minutes (or up to overnight) in the refrigerator.
  4. In a separate bowl, whisk together all the stir-fry sauce ingredients. Set aside.
  5. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook, separating the pieces, until they turn opaque and are about 80% cooked. This should only take 1-2 minutes. Remove the chicken with a slotted spoon and set aside. Don't overcrowd the pan; work in batches if necessary.
  6. Add another tablespoon of vegetable oil to the wok. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the bell peppers and broccoli and stir-fry for 2-3 minutes, until slightly tender-crisp.
  7. Return the chicken to the wok with the vegetables. Pour in the stir-fry sauce and cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables. This should only take another minute or two.
  8. Garnish with chopped scallions and serve immediately over rice or noodles.