Velvet Chicken for Stir-Fry
This classic Chinese technique ensures incredibly tender chicken every time you make a stir-fry, creating a silky texture that elevates any dish. Serve with rice.
Ingredients
- 2 pieces chicken breast thinly sliced
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 1 tbsp vegetable oil for velveting
- 2 tbsp vegetable oil for stir-frying
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 cup broccoli florets
- 1 cup bell pepper sliced (any color)
- 0.5 cup carrots julienned
- 2 tbsp soy sauce for sauce
- 1 tbsp oyster sauce for sauce
- 1 tbsp brown sugar for sauce
- 1 tsp cornstarch for sauce
- 0.25 cup chicken broth for sauce
Instructions
- Velvet the Chicken: In a bowl, combine sliced chicken with 1 tbsp soy sauce, rice wine vinegar, sesame oil, egg white, and 2 tbsp cornstarch. Mix well until chicken is evenly coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Prepare Stir-Fry Sauce: In a small bowl, whisk together 2 tbsp soy sauce, oyster sauce, brown sugar, 1 tsp cornstarch, and chicken broth until smooth. Set aside.
- Par-Cook Chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer. Stir-fry for 2-3 minutes until the chicken is mostly cooked through and lightly golden. Remove chicken from wok and set aside.
- Stir-Fry Vegetables: Add 2 tbsp vegetable oil to the wok. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant. Add broccoli, bell pepper, and carrots. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Combine and Sauce: Return the par-cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (as cornstarch can settle) and pour it over the chicken and vegetables.
- Thicken and Serve: Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything evenly. Serve immediately over steamed rice.
Notes
For best results, ensure your wok is very hot. Don't overcrowd the pan; cook chicken in batches if necessary. Adjust vegetables as per preference, common additions include snap peas, water chestnuts, or mushrooms.