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Velveting Chicken for Cashew Chicken with Snap Pea Pods

Cook chicken breast, or any meat, like the Chinese restaurant pros!
Servings: 4 people
Author: GalleyPirate

Ingredients

Velveting Chicken

  • 3-4 Chicken breasts, depending on size, about 1½-2 lbs
  • 1 Egg white
  • 1 tbsp Vegetable oil
  • 2 tsp Soy sauce
  • 2 tsp Corn starch
  • ½ tsp Baking soda
  • ½ tsp Sugar
  • ½ tsp Salt

Cashew Chicken with Snap Pea Pods

  • 1½-2 lbs Cooked "velveted" chicken breast pieces
  • 2 tbsp Vegetable oil
  • 2 tsp Fresh ginger, minced
  • 2 Garlic cloves, minced
  • 2 tbsp Soy sauce
  • 1 tsp Sesame oil
  • ¼ cup Hoisin sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Brown sugar
  • 1 tsp Corn starch
  • 1 tsp Salt
  • 1½ cups Snap peas, trimmed
  • ½ cup Cashews, Preferably unsalted
  • 1 Red bell pepper, diced
  • 4 cups Cooked white rice
  • Garnish with sesame seeds and chopped scallions

Instructions

Velveting Chicken

  • Slice chicken breast against the grain into 1/4" slices.
  • Whisk all ingredients listed above except chicken breasts together until well blended.
  • Add chicken breast pieces and massage into egg yolk mixture with your fingers for a least one minute. Refrigerate 30 minutes or longer. This can marinate for up to 24 hours.
  • This marinated meat can now be either deep fried or boiled in water. Boiled meat is healthier and easier to clean up afterwards.
  • Bring a large pot of water to a full boil. Quickly add the chicken, stir, and let it simmer and boil for 60 seconds, or just until it turns opaque. Drain and set aside. It will be about 80% cooked at this point. The chicken will be cooked again in the stir fry so don't worry if it seems under cooked. You are now ready to prepare the meal.

Cashew Chicken with Snap Pea Pods

  • Mince the ginger and garlic. Whisk together the hoisin sauce, soy sauce, sesame oil, rice vinegar, brown sugar, cornstarch and salt until smooth; set aside.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Sauté the garlic and ginger until fragrant. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Add the red pepper, if using and continue sautéing until pepper starts to soften.
  • Stir in the cashews to lightly toast, about 1 minute.
  • Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce. Garnish with sesame seeds and minced scallions and serve!

Notes