A classic Chinese stir-fry featuring incredibly tender chicken, achieved through the traditional velveting technique, tossed with crisp vegetables and a savory sauce.
Velveting for Tender Stir-Fries
A classic Chinese stir-fry featuring incredibly tender chicken, achieved through the traditional velveting technique, tossed with crisp vegetables and a savory sauce.
Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 1 large egg white
- 2 tablespoons cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine or dry sherry
- 0.5 teaspoon sesame oil optional
- 2 tablespoons vegetable oil divided
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1 cup bell pepper sliced (any color)
- 0.5 cup carrots julienned
- 0.25 cup water chestnuts sliced
- 2 stalks green onions sliced
- 0.5 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 0.25 teaspoon white pepper
Instructions
- Velvet the Chicken: In a bowl, combine chicken pieces with egg white, cornstarch, soy sauce, Shaoxing wine (if using), and sesame oil (if using). Mix well until chicken is fully coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Prepare the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, cornstarch, sugar, and white pepper. Set aside.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the velveted chicken in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until cooked through and lightly golden. Remove chicken from the wok and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced ginger and garlic and stir-fry for 30 seconds until fragrant.
- Add broccoli florets, bell pepper, and julienned carrots. Stir-fry for 3-5 minutes until vegetables are crisp-tender. Add water chestnuts if using.
- Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk (as cornstarch settles) and pour it over the chicken and vegetables.
- Stir constantly until the sauce thickens and coats everything, about 1-2 minutes.
- Garnish with sliced green onions and serve immediately with steamed rice.
Notes
For extra flavor, marinate the chicken longer, up to 30 minutes. You can substitute chicken with thinly sliced pork or beef. Ensure your wok or pan is very hot for best stir-fry results.
