A classic Chinese stir-fry featuring incredibly tender, silky chicken achieved through the velveting technique, tossed with vibrant vegetables in a savory sauce. Perfect for a quick and flavorful weeknight meal.
Silky Meat Secret: Velveting Explained
A classic Chinese stir-fry featuring incredibly tender, silky chicken achieved through the velveting technique, tossed with vibrant vegetables in a savory sauce. Perfect for a quick and flavorful weeknight meal.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp cornstarch
- 1 egg white
- 0.5 tsp baking soda
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 bell pepper sliced (any color)
- 1 cup broccoli florets
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 0.5 tsp cornstarch mixed with 1 tbsp water (slurry)
- 2 tbsp water
- Pinch white pepper
Instructions
- Velvet the Chicken: In a medium bowl, combine the sliced chicken with cornstarch, egg white, baking soda, 1 tbsp soy sauce, and sesame oil. Mix well to coat every piece. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Prepare Stir-Fry Ingredients: Slice bell pepper, chop broccoli, mince garlic, and grate ginger. In a small bowl, whisk together all sauce ingredients (2 tbsp soy sauce, oyster sauce, rice vinegar, sugar, water, white pepper, and the cornstarch slurry).
- Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until lightly golden and almost cooked through. Remove chicken from the pan and set aside.
- Stir-Fry Vegetables: Add bell pepper and broccoli to the same pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Add minced garlic and grated ginger, and stir-fry for another minute until fragrant.
- Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick whisk (to re-mix the cornstarch) and pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
- Serve: Serve immediately with steamed rice or noodles.
Notes
For best results, slice the chicken against the grain into thin, uniform pieces. Avoid overcrowding the pan when cooking the chicken to ensure it browns slightly rather than steams. You can substitute chicken with thinly sliced beef or pork. Feel free to use your favorite stir-fry vegetables like snap peas, carrots, or water chestnuts.
