Adam and I have just returned from a lovely week away and today was the first day back at work. Ugh! Why is it so hard? I really can't be bothered cooking tonight, so I'm busting out an old CBA favourite. Don't be put off by the list of ingredients, it really is a quick and simple dish.
Ingredients:
Velveted Chicken
Sauce
Velvet the Chicken: Combine baking soda and chicken in a bowl, toss to coat evenly then set aside to marinate for 15 minutes. Rinse chicken thoroughly in a colander, then pat with paper towels to remove excess water (no need to thoroughly dry).
Place Sauce ingredients in a jar, screw on lid and shake to combine.
Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set aside to marinate for 20 minutes.
Add cornstarch and water into remaining Sauce. Screw lid on, shake to combine.
Heat oil over medium high heat in a wok or heavy based skillet. Add the garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
Then add the chicken, vegetables and pineapple and cook until all the chicken turns white but is still pink inside (about 2 minutes).
Pour the Sauce in, bring to simmer and cook for around 2 - 3 minutes or until it thickens and the chicken is cooked through.
Remove from stove, stir through cashews and rice noodles.
Velveted Chicken
- 500g chicken breast or thigh fillets, cut into 1”/2.5m pieces
- 1/2 tsp baking soda (bi-carb soda – NOT baking powder)
Sauce
- 3 tbsp soy sauce (ordinary all-purpose or light soy sauce. Not dark soy sauce)
- 2 tbsp Brandy
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper
- 1 tbsp cornstarch / cornflour
- 120 ml water
- 2 tbsp peanut oil (or vegetable oil)
- 2 cloves garlic, very finely chopped
- 1/2 onion diced
- 2 cups of frozen vegetables*
- 1 small tin of pineapple chunks.
- 1 cup roasted cashews, salted or unsalted
- Cooked Rice noodles to serve.
Velvet the Chicken: Combine baking soda and chicken in a bowl, toss to coat evenly then set aside to marinate for 15 minutes. Rinse chicken thoroughly in a colander, then pat with paper towels to remove excess water (no need to thoroughly dry).
Place Sauce ingredients in a jar, screw on lid and shake to combine.
Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set aside to marinate for 20 minutes.
Add cornstarch and water into remaining Sauce. Screw lid on, shake to combine.
Heat oil over medium high heat in a wok or heavy based skillet. Add the garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
Then add the chicken, vegetables and pineapple and cook until all the chicken turns white but is still pink inside (about 2 minutes).
Pour the Sauce in, bring to simmer and cook for around 2 - 3 minutes or until it thickens and the chicken is cooked through.
Remove from stove, stir through cashews and rice noodles.
--Notes
* Something like this....
