Denman Dines

Instructions

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1
Start by velveting the chicken. In a medium bowl, mix 2 tbsp water and 2 tsp soy sauce, then add the chicken and mix. Set aside for 5-10 minutes, in which time most liquid should be absorbed into the chicken. Next, add the cornstarch and 2 tsp vegetable oil, mixing again. Let the chicken marinate for 15-20 minutes.
2
Heat a wok over medium-high heat. Add 1 tbsp vegetable oil, then add the chicken and cook through. Remove cooked chicken from pan and set aside. Note that you don't want to stack the chicken too much. Sometimes I used a normal pan instead of the wok here.
3
Heat 1/2 tbsp butter in the wok over medium-high heat, until melted. Add the eggs and cook until scrambled. Remove and set aside.
4
Add 1 tbsp butter to the pan and melt. Add peas, carrots, onion, and garlic, and season with a pinch of salt and pepper. Sauté for about 5 minutes, until soft.
5
Increase heat to high, add the remaining 1 1/2 tbsp butter, and melt. Add the rice, green onions, and 1/4 cup soy sauce. Stir until combined, then continue sautéing for a few more minutes.
6
Add the egg & chicken back to the wok, then stir to combine. Remove from heat, then stir in the sesame oil.