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Prep Time2 hours including marinade time
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Cook Time10 minutes
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Serving2
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What makes this recipe special is the velveting technique for the chicken. The chicken in this stir fry is tender, juicy and sooo flavorful. The velveting technique makes ALL the difference. I encourage you to read about the method on other food writers’ sites: some marinades call for baking soda but I just used cornstarch. The sauce is my Red Wok sauce and that recipe is on this site. This is my version of comfort food. I love a dish that I can make in stages while I watch a movie and enjoy the evening. The mincing and chopping are therapeutic. You can make this with all vegetables, but the velveted chicken is really great. Still, it eats like a “light” dish — it is satisfying but you can eat a plate of this stuff and not feel “stuffed.”
Ingredients
Stir-Fry
Directions
Velvet the Chicken: Slice the breast against the grain into bite sized pieces. Put them in a little bowl with the water (just enough to moisten the chicken) and the cornstarch and soy sauce. Work the marinade into the chicken with your fingers. Refrigerate for as long as an hour. Then take the chicken out and add a little more cornstarch and a few drops of oil. Now, blanch the chicken in boiling water for about 45 seconds. Take the chicken out and put it on a rack.
Cook the noodles: The noodles go into boiling water for about 20 seconds, then drain them and let them dry.
Fry the noodles. In a hot wok, swirl some oil and wait until it almost smokes. Spread the noodles in the wok, cook them, flip them, and remove them when they are crispy. Arrange them on a platter.
Start the stir fry: Heat a few TBS. of oil in a hot wok. Add the garlic and ginger and stir fry! Add the carrots, cabbage, spring onions, etc. Add the chicken. Stir and cook until the chicken is done.
Add the sauce and let it bubble up. Add the cornstarch slurry and the sauce will thicken. Cook for a few minutes, then ladle the sauce over the noodles and serve!
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