Yield: 2 servings
Ingredients
For the Chicken
1 large boneless, skinless chicken breast (about 3/4 lb), thinly sliced
1½ teaspoons cornstarch
½ teaspoon baking soda
¼ teaspoon sugar
¼ teaspoon salt
1 teaspoon soy sauce
Black pepper
1 tablespoon vegetable oil
1 tablespoon egg white
1½ teaspoons cornstarch
½ teaspoon baking soda
¼ teaspoon sugar
¼ teaspoon salt
1 teaspoon soy sauce
Black pepper
1 tablespoon vegetable oil
1 tablespoon egg white
For the Stir-fry
1 tablespoon vegetable oil
¼ pound green beans, cut into 1-inch pieces
6 large button mushrooms, quartered (about 4 ounces)
½ red bell pepper, sliced
Salt and black pepper
3 tablespoons butter
1 tablespoon soy sauce
Toasted sesame seeds, for serving (optional)
Cooked rice, for serving
Directions
Marinate the chicken: In a bowl, combine chicken, cornstarch, baking soda, sugar, salt, soy sauce and a few cracks of black pepper. Add the oil and 1 tablespoon of egg white. Using a spoon, mix until well combined and the chicken appears glossy and velvety. Cover bowl and refrigerate chicken for at least 30 minutes and up to 2 hours.
When chicken is marinated, place a colander in your sink. In a saucepan, bring 4 cups of water to a boil. Carefully add marinated chicken to the boiling water. Use tongs or chopsticks to separate the pieces (some egg white may float to the surface). Cook for 90 seconds, then drain the chicken in the colander. Shake the colander to remove excess liquid (the chicken won’t be fully cooked yet).
Start the stir-fry: Heat the oil in a large nonstick skillet or wok over medium-high. When the oil is hot (it should flow quickly when you tilt the pan), add the asparagus, mushrooms and bell pepper and stir-fry until lightly browned, about 4 minutes. Transfer chicken from the colander to the skillet and add a pinch of salt and pepper. Stir-fry constantly for 1 minute.
Push the chicken and vegetables to one side of the skillet and reduce heat to medium-low. In an empty area of the skillet, add the butter, allowing it to melt and sizzle. Then pour the soy sauce onto the butter and stir to combine. Push the chicken and vegetables into the sauce and stir-fry for 30 seconds. (The sauce should cling to the chicken.)
¼ pound green beans, cut into 1-inch pieces
6 large button mushrooms, quartered (about 4 ounces)
½ red bell pepper, sliced
Salt and black pepper
3 tablespoons butter
1 tablespoon soy sauce
Toasted sesame seeds, for serving (optional)
Cooked rice, for serving
Directions
Marinate the chicken: In a bowl, combine chicken, cornstarch, baking soda, sugar, salt, soy sauce and a few cracks of black pepper. Add the oil and 1 tablespoon of egg white. Using a spoon, mix until well combined and the chicken appears glossy and velvety. Cover bowl and refrigerate chicken for at least 30 minutes and up to 2 hours.
When chicken is marinated, place a colander in your sink. In a saucepan, bring 4 cups of water to a boil. Carefully add marinated chicken to the boiling water. Use tongs or chopsticks to separate the pieces (some egg white may float to the surface). Cook for 90 seconds, then drain the chicken in the colander. Shake the colander to remove excess liquid (the chicken won’t be fully cooked yet).
Start the stir-fry: Heat the oil in a large nonstick skillet or wok over medium-high. When the oil is hot (it should flow quickly when you tilt the pan), add the asparagus, mushrooms and bell pepper and stir-fry until lightly browned, about 4 minutes. Transfer chicken from the colander to the skillet and add a pinch of salt and pepper. Stir-fry constantly for 1 minute.
Push the chicken and vegetables to one side of the skillet and reduce heat to medium-low. In an empty area of the skillet, add the butter, allowing it to melt and sizzle. Then pour the soy sauce onto the butter and stir to combine. Push the chicken and vegetables into the sauce and stir-fry for 30 seconds. (The sauce should cling to the chicken.)
If you have leftover miso-honey sauce (from Miso Honey Chicken and Green Beans), add about 1/2 cup. It makes this recipe pop. Otherwise, the stir-fry sauce is rather bland -- but the chicken is juicy and divine.
Transfer to a platter and sprinkle with sesame seeds if using. Serve immediately with rice.
Transfer to a platter and sprinkle with sesame seeds if using. Serve immediately with rice.
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