Unlock the secret to incredibly tender, juicy chicken in this classic Chinese stir-fry, achieved through the simple yet effective velveting technique. A quick and flavorful meal perfect for any weeknight.
Velveted Chicken Stir-Fry
Unlock the secret to incredibly tender, juicy chicken in this classic Chinese stir-fry, achieved through the simple yet effective velveting technique. A quick and flavorful meal perfect for any weeknight.
Ingredients
- 1 pound boneless skinless chicken breast or thigh
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil for velveting
- 2 tablespoons vegetable oil for stir-frying
- 1 cup broccoli florets
- 1 cup sliced bell peppers any color
- 1/2 cup sliced carrots
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, combine chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, sesame oil, egg white, and 2 tablespoons cornstarch. Mix well to coat all chicken pieces. Let marinate for at least 15 minutes, or up to 30 minutes.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the velveted chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 2-3 minutes per side, until lightly browned and mostly cooked through. Remove chicken from the wok and set aside.
- In the same wok, add the remaining 2 tablespoons vegetable oil. Add broccoli, bell peppers, and carrots. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Add minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce, sugar, and 1 teaspoon cornstarch until smooth. Pour the sauce into the wok with the vegetables.
- Bring the sauce to a simmer, stirring constantly, until it thickens. Return the cooked chicken to the wok and toss to coat evenly with the sauce and vegetables. Cook for another 1-2 minutes until everything is heated through and well combined.
- Serve immediately with steamed rice or noodles.
Notes
For extra flavor, add a dash of sesame oil to the marinade. Feel free to substitute chicken with pork or beef, adjusting cooking times as needed. Serve hot with steamed rice or noodles. Ensure chicken pieces are uniform for even cooking and avoid overcrowding the pan to ensure a good sear.
