You've probably seen "Velvet Chicken "on Asian menus, but what the heck is it!? It's actually a process. It's most commonly done with chicken. Strips of thin cut chicken are marinated in cornstarch, egg whites, and wine, drained and then simmered in a water and oil bath, but not cooked through, then the chicken is stir-fried. The result is just what the name implies, smooth, silky, moist, tender, never ever dry! Yes, it's an extra step, but worth it. This recipe uses garden fresh bell peppers, any color you like, lots of garlic, fresh ginger and cashews, delish! I like to serve this with quinoa or basmati rice.