A classic stir-fry featuring incredibly tender chicken achieved through the velveting technique, cooked quickly with crisp vegetables in a savory sauce. This recipe highlights the benefits of velveting for moist, flavorful results.
Velveting Meat: Stir-Fry Secret
A classic stir-fry featuring incredibly tender chicken achieved through the velveting technique, cooked quickly with crisp vegetables in a savory sauce. This recipe highlights the benefits of velveting for moist, flavorful results.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snap peas
- 2 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Slice the chicken thinly against the grain. In a bowl, combine chicken with 1 tbsp soy sauce, sesame oil, egg white, and 1 tbsp cornstarch. Mix well and let it marinate for at least 15 minutes.
- Prepare your stir-fry sauce by whisking together chicken broth, 2 tbsp soy sauce, oyster sauce (if using), and sugar. In a separate small bowl, mix 1 tsp cornstarch with 2 tbsp water to create a slurry.
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the velveted chicken in a single layer and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove chicken from the wok and set aside.
- Add the remaining 1 tbsp vegetable oil to the hot wok. Add broccoli and carrots, stir-fry for 2-3 minutes until slightly tender-crisp. Add snap peas, garlic, and ginger, stir-fry for another minute until fragrant.
- Pour the stir-fry sauce into the wok, bringing it to a simmer. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens.
- Return the cooked chicken to the wok, tossing to coat evenly with the sauce and vegetables. Cook for 1 minute more to heat through. Serve immediately over rice or noodles.
Notes
For best results, velvet the chicken for at least 15 minutes, or up to 30 minutes. You can substitute chicken with beef sirloin or pork tenderloin. Adjust vegetables based on seasonal availability; broccoli, snow peas, and bell peppers are great additions. Ensure your wok or pan is very hot for a proper stir-fry.
