A classic Chinese stir-fry featuring incredibly tender, velveted chicken, crisp vegetables, and a savory sauce. Velveting ensures a remarkably silky texture, enhancing every bite.
Master Velveting: Silky Meats
A classic Chinese stir-fry featuring incredibly tender, velveted chicken, crisp vegetables, and a savory sauce. Velveting ensures a remarkably silky texture, enhancing every bite.
Ingredients
- 1 lb chicken breast sliced thinly
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 large egg white
- 2 tbsp cornstarch
- 1 tbsp vegetable oil for velveting
- 2 tbsp vegetable oil for stir-fry
- 1 head broccoli chopped
- 1 red bell pepper sliced
- 1 onion sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup chicken broth
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch for sauce
Instructions
- Slice chicken breast thinly against the grain.
- In a bowl, combine Shaoxing wine, soy sauce, sesame oil, egg white, and 2 tbsp cornstarch. Add chicken and mix well to coat. Marinate for 15-20 minutes.
- Heat 1 tbsp vegetable oil in a wok or large pan over medium-high heat. Add velveted chicken in a single layer and cook for 1-2 minutes per side until lightly browned and mostly cooked. Remove chicken and set aside.
- Add remaining 2 tbsp vegetable oil to the wok. Add broccoli, bell pepper, and onion. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth, oyster sauce, sugar, and 1 tsp cornstarch.
- Return chicken to the wok. Pour in the sauce mixture. Stir constantly until the sauce thickens and coats the chicken and vegetables.
- Serve hot with steamed rice.
Notes
For best results, slice chicken thinly against the grain. Ensure wok or pan is very hot before stir-frying. Adjust vegetables based on seasonal availability. Serve immediately with steamed rice.
