Stir-Fried Chicken Shreds
Submitted by seba
Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.
YIELD
4 servingsPREP
30 minCOOK
5 minREADY
35 minThis Chinese stir-fry starts with a technique called velveting: coating thin chicken breast shreds in egg white and cornstarch, then chilling before a quick flash in hot oil. The result? Chicken so silky it practically melts against the crisp snap of bean sprouts and snow peas.
The entire cook time is about 3 minutes once your wok is hot. That speed is the whole point. Shredding the chicken thin (matchstick-size) ensures it cooks through in a single minute of stirring. Drain it immediately, then use that same screaming-hot wok to flash the vegetables just until they brighten.
Water chestnuts add a sweet crunch that holds up against the heat, and keeping the seasoning simple lets the textures do all the talking.
Pro Tips
- Get the oil near smoking before adding the chicken, otherwise the coating absorbs oil and turns greasy
- Chill the coated chicken for the full 20 minutes so the cornstarch sets properly
- Peanut oil is the best choice here for its high smoke point and subtle nutty flavor
- Save the drained cooking oil for your next chicken stir-fry
Variations
- Add a splash of Shaoxing wine and light soy sauce with the vegetables for more depth
- Toss in julienned bell peppers or shredded cabbage for extra color
- Swap snow peas for sugar snap peas if that’s what you have on hand
Ingredients
Directions
Cut the chicken into very thin shreds and combine these with the egg white, salt and cornstarch in a bowl.
Mix well and chill in the refrigerator for about 20 minutes.
Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts.
Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken.
Stir- fry quickly for 1 minute.
Drain the chicken in a colander or sieve immediately.
Pour off the oil, leaving 1 tablespoon in the wok.
(The rest of the oil may be saved when it is cooled and used for future cooking with chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes.
Return the drained chicken to the pan, stir to mix well, and add the salt.
Give the mixture a few more stirs and then turn it onto a warm serving platter.
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