Stir-Fried Chicken Shreds

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Servings: 4 Difficulty: Intermediate
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Crisp-tender chicken shreds tossed with fresh vegetables in a light, savory stir-fry
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This classic stir-fry features tender chicken shreds velveted in egg white and cornstarch for a silky texture. The dish is quickly cooked with crisp bean sprouts, snow peas, and water chestnuts to maintain a vibrant crunch. Lightly seasoned and fried in peanut oil, it offers a clean, savory flavor profile that highlights the freshness of the ingredients. Perfect for a quick weeknight dinner or as part of a larger Asian-inspired spread, this recipe delivers restaurant-quality results at home. It pairs beautifully with steamed rice or noodles for a complete meal.

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Stir-Fried Chicken Shreds

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 93.6

Description

This classic stir-fry features tender chicken shreds velveted in egg white and cornstarch for a silky texture. The dish is quickly cooked with crisp bean sprouts, snow peas, and water chestnuts to maintain a vibrant crunch. Lightly seasoned and fried in peanut oil, it offers a clean, savory flavor profile that highlights the freshness of the ingredients. Perfect for a quick weeknight dinner or as part of a larger Asian-inspired spread, this recipe delivers restaurant-quality results at home. It pairs beautifully with steamed rice or noodles for a complete meal.

Ingredients

Directions

  1. Cut the chicken breasts into very thin shreds.
  2. Combine the chicken shreds, egg white, 1/2 teaspoon salt, and cornstarch in a bowl. Mix well.
  3. Chill the chicken mixture in the refrigerator for about 20 minutes.
  4. Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts.
  5. Heat the peanut oil in a wok or large skillet over high heat until it is almost smoking.
  6. Add the chicken shreds to the hot oil and stir-fry quickly for 1 minute.
  7. Drain the chicken immediately in a colander or sieve and set aside.
  8. Pour off most of the oil, leaving 1 tablespoon in the wok.
  9. Reheat the wok over high heat and stir-fry the bean sprouts, snow peas, and water chestnuts for 2 minutes.
  10. Return the drained chicken to the pan and add the remaining 1 teaspoon of salt.
  11. Stir to mix well and cook for another minute to heat through.
  12. Transfer the mixture to a warm serving platter and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 93.6kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.6g3%
Cholesterol 48.2mg17%
Sodium 42.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, stir fry, shredded chicken, bean sprouts, snow peas, water chestnuts, velveting, quick dinner, healthy, low carb, high protein, asian cuisine, wok, peanut oil, cornstarch, egg white, crunchy, tender, easy, weeknight
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