Description
A quick and easy velvet chicken stir fry recipe that ensures tender chicken every time.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- water, for boiling (unsalted)
Instructions
- Cut chicken into thin strips against the grain. Slightly frozen chicken makes this much easier and helps you get that thin, restaurant-style cut.
- In a bowl, whisk together chicken broth, soy sauce, cornstarch, and oil until smooth.
- Add chicken and toss until every piece is evenly coated. Let it sit for about 20 minutes.
- Note: If you’re making a stir fry, this is a great time to sauté your vegetables until crisp-tender and get your sauce ready in a wok or skillet. Reduce the heat to low while you velvet the chicken.
- Bring a large pot of water to a boil. Drain off the marinade, then add the chicken in batches. Cook for 2 to 3 minutes, just until the chicken turns white.
- Remove with a slotted spoon or drain in a colander. Shake off excess water.
- Add the velveted chicken straight to your favorite stir fry and toss over high heat until fully cooked and coated in sauce.
Notes
- If you’re making a stir fry, this is a great time to sauté your vegetables until crisp-tender and get your sauce ready.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: stir fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 90mg