Chinese Crispy Shredded Chicken Stir-Fry

🧂 Ingredients

• 500 boneless and skinless chicken breast

  1 lb. sliced into thin strips
• 1.5 teaspoon sea salt
• 1 egg white

  lightly beaten
• ½ teaspoon white pepper
• 1 teaspoon white sesame seeds
• ½ teaspoon ginger powder
• ½ teaspoon garlic or onion powder
• 1 tablespoon Chinese rice wine

  or dry sherry - this is optional
• 3 tablespoons arrowroot powder

  or sweet potato starch powder
• 1 tablespoon fresh ginger

  grated
• 4 tablespoons green onion/scallions

  thinly sliced (separate green and white parts)
• 1 teaspoon dry red chili powder

  or chilli flakes/pepper
• 1 green bell pepper

  sliced into thin strips
• 1 red bell pepper

  sliced into thin strips
• 4 tablespoons olive oil

  or coconut oil to pan-fry the chicken
• 2 tablespoons olive oil

  or coconut oil to sauté veggies
• 1 teaspoon toasted sesame oil

  before serving, optional

Instructions

• 1 Prep:
  
  Thinly slice chicken and bell peppers, and finely chop/slice all ingredients.
• 2 Marinade:
  
  Mix sliced chicken strips with the chicken seasoning ingredients and leave for
  15 mins. Make sure all ingredients are seasoned and coated evenly.
• 3 Pan-fry chicken:
  
  Heat 4 tablespoon olive oil or coconut oil in a large sauté pan or a wok over
  high heat. When the pan is hot, pan fry the chicken in separate batches. Make
  sure not to overcrowd the pan. Add more oil if needed. Set aside when they are
  cooked through and golden brown.
• 4 Hint: The chicken strips might stick to each other. You may need to be
  constantly flipping and scooping to separate the strips.
• 5 Create aroma base:
  
  In the same pan (without the chicken), heat 2 tablespoons of olive oil over
  medium -high heat. When it’s hot, add the ginger and chilli powder. Quickly
  stir-fry the ingredients for about 3-5 seconds. Then add the white-colored part
  of your chopped scallions and season with a small pinch of salt. Keep
  stir-frying for another 5 seconds. You should smell a great aroma coming from
  the spices. Be careful not to burn the ingredients.
• 6 Add the veggies:
  
  Add sliced green and red bell peppers to the. Season with another pinch of salt
  and white pepper. Constantly scoop and stir the ingredients for about 10 -15
  seconds total.
• 7 Add the chicken:
  
  Add chicken back to the wok. Toss all ingredients together for about 10-15
  seconds. (Optional: deglaze the wok with 1 tbsp of Chinese rice wine.)
• 8 Serve & enjoy:
  
  Serve over a large size plate. Sprinkle with the chopped green part of your
  scallions, more toasted sesame seeds, and 1 teaspoon of toasted sesame oil.

Nutrition Info