How to Velvet Chicken for Stir-Fry
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
111 kcal
-
Course
Main Course
-
Cuisine
Chinese
How to Velvet Chicken for Stir-Fry
Description
How to Velvet Chicken for Stir-Fry involves slicing boneless, skinless chicken breast or thighs into thin, flat pieces across the grain. The chicken is coated with a marinade of water, soy sauce or oyster sauce, cornstarch, and vegetable oil. Allowing the chicken to absorb the marinade for up to 20 minutes forms a light protective coating.
The velveting process includes quickly searing the chicken in a hot wok or blanching it briefly in boiling water until opaque, preserving moisture and tenderness. The result is chicken pieces with a smooth texture that remain juicy inside, ideal for adding to stir-fries.
This method is useful when preparing a single stir-fry portion, with ingredient amounts adjustable to scale. Proper slicing and coating are essential to the technique.
Ingredients
- 12-16 ounces chicken breast or thighs, 340-450g, boneless, skinless
- 2-3 tablespoons water (30-45ml)
- 2 teaspoons soy sauce (or oyster sauce)
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
Instructions
- First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast.
- Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
- Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
- To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.
- To blanch, add the chicken to a wok filled with boiling water. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). Then, remove from the wok.
- Remember, in both scenarios, you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process!
Notes
- Measurements are for about 12 ounces (340g) of chicken; adjust proportionally for different quantities.
- Slicing across the grain helps keep chicken pieces tender when cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 183mg | 8% |
| Potassium | 315mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
