Tender Chicken Stir Fry with Velveting Technique

Name: Tender Chicken Stir Fry with Velveting Technique
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g chicken breast (cut into thin strips); 1 tbsp cornstarch; 1 egg white (lightly beaten); 1 tbsp rice vinegar; 60 ml soy sauce; 2 tbsp oyster sauce; 1 tbsp ginger (minced); 2 cloves garlic (minced); 1 tbsp sugar; 1 tsp sesame oil; 2 tbsp vegetable oil; 1 red bell pepper (sliced); 1 carrot (julienned); 150 g broccoli florets; 1 onion (sliced)

45 min 4 servings Easy

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Tender Chicken Stir Fry with Velveting Technique

Enjoy a delicious chicken stir fry with tender, juicy pieces thanks to the velveting technique and a versatile stir-fry sauce.

Prep

20 min

Cook

15 min

Total

45 min

Servings

Difficulty

Easy

Stir fry is a staple in many homes, offering a quick and easy way to enjoy a balanced meal. This chicken stir fry recipe stands out with its use of the velveting technique, ensuring each piece of chicken is tender and succulent. By marinating the chicken in a mixture of cornstarch, egg white, and rice vinegar, we create a protective coating that locks in moisture during cooking. The beauty of stir fry lies in its versatility. You can use whatever vegetables you have on hand, making it a great way to clear out your fridge. The stir fry sauce, with its perfect balance of soy sauce, ginger, and garlic, complements the chicken and vegetables beautifully, enhancing their natural flavours.

Ingredients

Servings

For the Chicken

For the Sauce

For the Stir Fry

Instructions

Velvet the chicken

In a bowl, mix chicken strips with cornstarch, egg white, and rice vinegar. Marinate for 10 minutes.

Pro tip: Velveting keeps the chicken moist and tender.

Prepare the sauce

In a small bowl, combine soy sauce, oyster sauce, minced ginger, minced garlic, sugar, and sesame oil. Stir until sugar dissolves.

Pro tip: Adjust the sauce ingredients to taste for sweetness or saltiness.

Heat the oil

In a large wok or skillet, heat vegetable oil over medium-high heat (190°C / 375°F) until shimmering.

Pro tip: The oil should be hot to quickly sear the chicken and vegetables.

Cook the chicken

Add the marinated chicken to the wok and stir-fry for 5-7 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the wok and set aside.

Pro tip: Use a meat thermometer to check the chicken's temperature by probing the thickest part.

Stir fry the vegetables

In the same wok, add the bell pepper, carrot, broccoli, and onion. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

Pro tip: Avoid overcrowding the wok to maintain high heat.

Combine and serve

Return the chicken to the wok. Pour the sauce over the chicken and vegetables. Stir-fry for another 2 minutes, ensuring everything is well coated. Serve immediately.

Pro tip: Finish with a sprinkle of sesame seeds for extra texture.

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Tips & Tricks

<ul><li>Ensure your wok or skillet is hot before adding ingredients to achieve the best sear.</li><li>Use a thermometer to check the chicken's internal temperature reaches 165°F (74°C).</li><li>Prep all ingredients before starting to cook as stir-frying is a fast process.</li><li>Customize the stir-fry by adding your favourite vegetables.</li></ul>

Serving Suggestions

Serve your chicken stir fry over steamed rice or noodles for a complete meal. A side of spring rolls or a light cucumber salad pairs wonderfully with this dish. This stir fry can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the chicken's tenderness.