Chinese Velvet Chicken

white plate with stir fried chicken and vegetables

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5 from 3 votes

Velveting is the secret to silky-smooth and tender stir-fried chicken

Prep Time35

Cook Time10

Course: dinner

Cuisine: Chinese

Servings:

Calories: 234kcal

Author: Anne Danahy, RD

Ingredients

1 lb boneless skinless chicken breast, trimmed of any fat and cut into thin slices
1 egg white slightly beaten
2 Tbs sesame oil
1 Tbs cornstarch
½ teaspoon salt
4 cups water
1 Tbs olive oil

Instructions

Combine egg white, oil, cornstarch and salt, and stir well until smooth.
Pour mixture over chicken and stir to coat all pieces.
Marinate uncovered, in the refrigerator for 30 minutes.
Pour 4 cups water in saute pan, and mix in 1 Tbs canola oil.
When chicken is almost finished marinating, bring water/oil mixture to a simmer.
Carefully add chicken to the simmering water; gently stir so it doesn't clump together.
Cook just until opaque, about 1 minute.
Carefully drain chicken in a colander to remove excess water.
Add chicken to stir fried vegetables and sauce and finish cooking through.

Notes

Nutrition information is for the velveted chicken only.

Experiment with different combinations of vegetables (the more colorful they are, the healthier they are) and sauces. I used broccoli, red pepper strips, matchstick carrots, and mushrooms, with chopped garlic, ginger, green onions, and a bottled Dashi seasoning sauce I found at the supermarket.

Nutrition