Velvet Chicken With Fried Almonds And Broccolini Recipes

VELVET CHICKEN WITH FRIED ALMONDS AND BROCCOLINI

Steps:

• To coat the chicken lightly whisk the egg white in a large bowl but do not let it go frothy. Whisk in the other coating ingredients. Add the chicken strips and mix well and refrigerate for 30 minutes.
• Bring the water and 1 tbsp of oil to the boil in a wok. Add the chicken and keep stirring to separate the strips until the chicken pieces turn white, which should take less than a minute. Remove chicken and put into a colander and shake off liquid.
• Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop onto paper towels.
• Wipe out the wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add the blanched broccolini for a few seconds and then serve with almonds scattered over.

EASY FRIED RICE WITH CHICKEN AND BROCCOLINI

Steps:

• Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, tossing occasionally, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2-3 minutes more. Transfer to a large bowl.
• Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
• Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. Drizzle with chili or sesame oil, if using.