Velveting for Perfect Stir-Fry
A simple yet effective recipe demonstrating the velveting technique to achieve incredibly tender and juicy chicken in a classic stir-fry, perfect for a quick weeknight meal.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tbsp soy sauce light
- 1 tbsp rice wine vinegar or dry sherry
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 cups mixed stir-fry vegetables such as broccoli florets
- 1/4 cup stir-fry sauce pre-made or homemade (e.g.
Instructions
- In a medium bowl, combine the sliced chicken, soy sauce, rice wine vinegar, sesame oil, and cornstarch. Toss well to ensure all chicken pieces are coated. Let it marinate for at least 15-20 minutes at room temperature.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add half of the velveted chicken in a single layer and stir-fry for 2-3 minutes until golden brown and cooked through. Remove the cooked chicken and set aside. Repeat with the remaining chicken, adding more oil if needed.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add the mixed stir-fry vegetables to the wok and stir-fry for 3-5 minutes until crisp-tender.
- Pour in the stir-fry sauce and bring to a simmer, stirring constantly, until the sauce thickens slightly.
- Return the cooked chicken to the wok and toss everything together to coat evenly. Cook for another 1-2 minutes to heat through.
- Serve immediately with steamed rice.
Notes
This technique works wonderfully with beef or pork as well. Feel free to customize the vegetables and stir-fry sauce to your preference. For an extra rich flavor, add a splash of oyster sauce to the main stir-fry sauce.