Tender Chicken Stir-Fry Secret
This recipe focuses on the foundational technique of velveting chicken, ensuring incredibly tender and flavorful results for any stir-fry. It uses traditional Chinese ingredients to create a perfect texture.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp light soy sauce
- 0.25 tsp baking soda
- 1 tbsp cornstarch
- 0.25 tsp salt to taste
- 0.125 tsp black pepper to taste
- 2 tbsp vegetable oil for cooking
- 4 cloves garlic minced
- 1 inch ginger grated
- 2 cups mixed vegetables sliced (e.g.
- 0.25 cup stir-fry sauce pre-made or homemade
Instructions
- Dice chicken into bite-sized pieces. In a medium bowl, combine the diced chicken with Shaoxing wine, soy sauce, baking soda, cornstarch, salt, and pepper. Mix well to ensure the chicken is evenly coated. Marinate for at least 15-20 minutes at room temperature, or up to 2 hours in the refrigerator. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer and cook for 2-3 minutes per side until lightly browned and cooked through. Remove chicken from the wok and set aside. Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant. Add your chosen mixed vegetables and stir-fry for 3-5 minutes until tender-crisp. Return the cooked chicken to the wok. Pour in the stir-fry sauce and toss everything together for 1-2 minutes until the sauce has thickened and coated the chicken and vegetables. Serve immediately with steamed rice.
Notes
For best results, marinate the chicken for at least 30 minutes, or up to 2 hours in the refrigerator. Ensure your wok or pan is very hot before cooking the chicken in batches to get a good sear without overcrowding. You can substitute chicken thighs for breast for even juicier results. Feel free to add your favorite vegetables like broccoli, bell peppers, or snow peas.