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Easy Velveted Chicken Stir Fry

This healthy chicken stir fry is prepared in the authentic Chinese method of velveting. It's customize-able, so add whatever vegetables you like!
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Servings: 4 servings
Author: The Chunky Chef


  • 1 lb . boneless skinless chicken breasts or tenders, cut into ½ inch pieces
  • 1/4 cup AllWhites® egg whites
  • 2 Tbsp cornstarch
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp rice wine
  • 1/2 tsp salt
  • 3/4 lb . fresh snow peas
  • 1/2 cup julienned carrot
  • 1/4 cup sliced water chestnuts
  • 2 Tbsp canola or peanut oil divided
  • 4 cloves garlic finely chopped
  • 1 Tbsp grated ginger
  • 1/3 - 1/2 cup your favorite stir-fry sauce


  • Mix chicken, AllWhites egg whites, cornstarch, rice wine, sesame oil and salt in a medium bowl until thoroughly combined. Cover and refrigerate for 30 minutes.
  • Meanwhile, bring a large pan of water to a boil. Add peas and carrots; cook about 30 seconds or until peas are bright green. Remove with a strainer or slotted spoon to a bowl; reserve hot water.
  • Remove chicken from refrigerator. Bring water back to a simmer; stir in 1 tablespoon oil. Add chicken to water, stirring to separate pieces. Cook about 1 minute or until chicken is opaque. Drain chicken.
  • Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant. Add the sugar snap peas and carrots; cook and stir 1 minute. Add chicken and water chestnuts. Cover and steam 1 to 2 minutes or until chicken is no longer pink in center.
  • Toss with stir fry sauce, sprinkle with sliced green onions and sesame seeds.


** add in or even replace vegetables with ones of your choosing
Recipe from AllWhites