4 scallions, sliced, greens sliced and reserved for garnish
1 carrot sliced thin
1 stalk celery sliced thin
1/2 bunch (.5 lb) asparagus spears, cut into 2 inch pieces
1 t ginger freshly grated
4 cloves garlic, pressed or minced fine
2 chicken breasts sliced thin against the grain
1 egg white
3 T white wine, divided
3 T corn starch, divided
1 t kosher salt
3 T canola oil, divided
2 T teriyaki sauce (my recipe is here)
1/2 c water, divided
2 T soy sauce
2 T white miso paste
Begin by marinading the chicken in the velveting marinade:
slice chicken thin (1/8 in) across the grain, place into a medium size bowl
coat chicken with salt, toss with fingers to evenly distribute
next add 1 T white wine and mix again with fingers to evenly distribute
add egg white and mix with fingers, taking care not to froth the egg white
add 1 heaping T of the corn starch, coating each piece using fingers to distribute
finally add 1 T canola oil, using fingers to distribute evenly
Cover with plastic wrap and allow to marinate for at least 30 minutes.
Prep your veggies while chicken is marinading.
Prepare the sauce by combining the teriyaki sauce, 2 T white wine, remaining corn starch, 2 T water and the miso paste. Stir well to incorporate all ingredients.
After chicken has marinated bring a pan of water to the boil. Once boiling add 1/4 of the chicken, stir well to break up any clumps. Once the outside turns white, about 30 seconds, remove from water and reserve. Repeat with remaining chicken until finished.
Heat a large sautee pan or a wok over high heat. Add 2 T canola oil. Add the ginger and garlic, stir fry for about 30 seconds, until very aromatic and it just starts to brown.
Add the prepped vegetables next. Stir well to evenly coat in oil/garlic/ginger mixture. Stir fry for about 1 minute. Add 1/4 c water and cover. Allow to steam for 2-3 minutes.
Add parcooked chicken. Stir fry about 2 minutes before adding the sauce mixture. Once chicken is cooked thru and veggies are crisp tender, add the sauce. Stir well as sauce thickens quickly. Cook about 1 minute longer. Serve with hot cooked rice.