A tender chicken stir-fry featuring the velveting technique and an organized 1-2-3 prep method for a quick, delicious Asian-inspired meal. This recipe ensures juicy chicken and perfectly cooked vegetables.
Asian Cooking Made Easy
A tender chicken stir-fry featuring the velveting technique and an organized 1-2-3 prep method for a quick, delicious Asian-inspired meal. This recipe ensures juicy chicken and perfectly cooked vegetables.
Ingredients
- 1 lb chicken breast cut into thin strips
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp water
- 2 cup broccoli florets cut into bite-sized pieces
- 1 red bell pepper sliced
- 1 cup snap peas trimmed
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- 2 cloves garlic minced
Instructions
- Prepare the chicken: Cut chicken breast into thin, bite-sized strips.
- Velvet the chicken: In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tbsp water. Mix well to coat evenly. Let it marinate for at least 15 minutes while you prepare other ingredients.
- Prepare vegetables: Chop broccoli into florets, slice the red bell pepper, and trim the snap peas.
- Prepare the sauce: In a separate small bowl, whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, sugar, 1 tsp cornstarch, and 1/4 cup water until smooth.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the velveted chicken (drain any excess marinade if present) and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.
- Add the prepared vegetables (broccoli, red bell pepper, and snap peas) to the wok. Stir-fry for 3-5 minutes until they are tender-crisp.
- Return the cooked chicken to the wok with the vegetables.
- Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the chicken and vegetables in the wok.
- Stir-fry constantly for 1-2 minutes until the sauce thickens and evenly coats all the ingredients. Serve immediately.
Notes
Feel free to customize the vegetables based on what's in season or your preference. Green beans, carrots, or mushrooms work wonderfully. Serve this stir-fry immediately over steamed jasmine rice or noodles for a complete meal. For a spicier kick, add a pinch of chili flakes to the sauce.
