Velvet Chicken Stir-fry
A classic Chinese stir-fry featuring incredibly tender, velveted chicken breast. This technique, using a cornstarch coating, ensures a silky texture and restaurant-quality taste, making it a favorite for home cooks.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 large egg white
- 2 tbsp cornstarch
- 2 tbsp vegetable oil divided
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/2 cup chicken broth
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp water
- 1 tsp cornstarch for sauce thickening
- 1/2 cup sliced bell peppers any color
- 1/2 cup broccoli florets
- 2 stalks scallions sliced for garnish
Instructions
- Slice chicken breasts into uniform 1-inch bite-sized pieces. Pat dry with paper towels.
- In a medium bowl, combine chicken with soy sauce, rice wine vinegar, sesame oil, egg white, and 2 tbsp cornstarch. Mix well to coat thoroughly and set aside for 10 minutes.
- In a small bowl, whisk together chicken broth, oyster sauce, sugar, and white pepper. In another small bowl, mix 2 tbsp water with 1 tsp cornstarch to create a slurry.
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add half of the chicken in a single layer and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove chicken to a plate. Repeat with remaining chicken, adding more oil if needed.
- Add the remaining 1 tbsp vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
- Add bell peppers and broccoli florets to the wok and stir-fry for 2-3 minutes until crisp-tender.
- Pour in the prepared sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
- Return the cooked chicken to the wok and toss to coat evenly with the sauce and vegetables.
- Garnish with sliced scallions and serve immediately over steamed rice.
Notes
For extra flavor, marinate the chicken for 15-30 minutes. You can substitute chicken thighs for breasts. Serve over steamed rice with your favorite stir-fry vegetables like broccoli, bell peppers, or snow peas.