Ingredients:

  • 5 lbs boneless, skinless chicken breast, sliced thinly
  • ½ tsp salt (for velvet)
  • ¼ tsp white pepper (for velvet)
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 large egg white, whisked slightly
  • 2 Tbsp Cornflour (Cornstarch) (for velvet)
  • 1 cup Low-Sodium Chicken Stock
  • 1 tsp Oyster Sauce (Optional, for depth)
  • ½ tsp granulated sugar
  • ¼ tsp salt (for sauce)
  • 1 tsp toasted sesame oil
  • 1 Tbsp Cornflour and 2 Tbsp cold water (for slurry)
  • 3 Tbsp neutral oil (e.g., Peanut or Canola)
  • 2 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 8 oz fresh mushrooms (e.g., Button, Cremini, or Shiitake), sliced thickly
  • 4 oz canned bamboo shoots, drained, sliced
  • 5 oz canned water chestnuts, drained, sliced
  • 4 oz snow peas (Mange-tout), trimmed
  • 3 spring onions (scallions), sliced diagonally

Instructions:

  1. Slice the chicken breast into thin, even medallions (about ⅛ inch thick). Place the sliced chicken into a large bowl.
  2. Marinade: Add the salt, white pepper, rice wine, egg white, and cornflour to the chicken. Mix thoroughly until every piece is coated and sticky. Marinate the chicken in the refrigerator for at least 15 minutes (the velveting process).
  3. Mix Sauce: Whisk together the chicken stock, oyster sauce (if using), sugar, and salt in a medium bowl (The White Sauce). Separately, whisk 1 Tbsp cornflour and 2 Tbsp cold water together to create the thickening slurry.
  4. Cook the Chicken: Heat 1 tablespoon of the neutral oil in the wok until shimmering hot. Add the marinated chicken and stir-fry quickly for 2–3 minutes until the chicken is mostly white and opaque. Scoop the chicken out immediately and set it aside on a clean plate.
  5. Add Aromatics: Add the remaining 2 tablespoons of oil to the hot wok. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
  6. Cook Hard Vegetables: Add the sliced mushrooms, bamboo shoots, and water chestnuts. Stir-fry vigorously for 3–4 minutes until the mushrooms start to soften.
  7. Cook Greens: Toss in the snow peas (mange-tout). Cook for 1 minute until they turn bright green but retain a crisp bite.
  8. Finish with Sauce: Add the cooked chicken back into the wok. Pour the pre-mixed sauce base over the ingredients and bring the mixture to a rapid simmer.
  9. Thicken and Serve: Stir the cornflour slurry one last time and pour it slowly into the wok, stirring continuously until the sauce thickens rapidly and becomes glossy. Remove from heat, stir in the toasted sesame oil, and garnish with spring onions before serving immediately over rice.