Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large egg white
  • 1 tablespoon cornstarch (cornflour in the UK)
  • 1 tablespoon Shaoxing rice wine (or dry sherry as a substitute)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons vegetable oil, for velveting
  • 2 tablespoons vegetable oil
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup (100g) broccoli florets
  • 1/2 cup (50g) sliced carrots
  • 4 green onions, chopped (scallions)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, adds depth of flavor)
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 cup (120ml) chicken broth (or water)
  • 1 tablespoon cornstarch (cornflour in the UK) mixed with 2 tablespoons water (slurry)

Instructions:

  1. In a bowl, whisk together egg white, cornstarch, rice wine (or sherry), salt, and white pepper. Add the chicken cubes and toss to coat evenly. Marinate for at least 10 minutes at room temp.
  2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Gently slide the chicken into the hot oil in a single layer. Cook for 1-2 minutes per side, until the chicken is just cooked through but still tender (internal temperature of 165°F/74°C). Remove the chicken with a slotted spoon and set aside. Don't overcrowd the pan – work in batches if necessary.
  3. Add the remaining 2 tablespoons of vegetable oil to the wok or skillet. Add the ginger and garlic and sauté for 30 seconds, until fragrant. Add the bell peppers, broccoli, and carrots, and stir-fry for 3-5 minutes, until slightly tender-crisp.
  4. Pour the sauce (prepared in advance by whisking all sauce ingredients together) into the wok. Bring to a simmer and cook for 1 minute, until the sauce thickens slightly. Add the velveted chicken back to the wok and toss to coat evenly.
  5. Stir in the green onions. Serve immediately over rice or noodles.