Silky Smooth Chicken Stir-Fry
Alright, let's dive into making some seriously silky smooth chicken stir fry ! honestly, who doesn't love a good stir fry? it’s quick, easy, and packed with flavour.
But have you ever wondered how restaurants get their chicken so unbelievably tender? the secret, my friend, is a simple chinese cooking technique called velveting chicken .
Unlock the Secrets of Restaurant Quality Chicken
What is this magical velveting meat technique, you ask? velveting transforms ordinary chicken into unbelievably tender, succulent pieces! we’re talking less "chewy disappointment" and more "silky, melt-in-your mouth goodness".
This recipe is all about mastering that technique.
What's the Deal With Velveting?
Velveting is a centuries old chinese cooking method. it ensures your chicken dinner is never dry or tough. think of it as a spa day for your chicken.
The process involves marinating the chicken in a mixture of egg white and cornstarch. this creates a protective coating. it keeps the meat unbelievably moist during cooking.
Now, this isn't just throwing chicken in a pan; there are a few keys that need to be followed.
This recipe is about medium difficulty. prep takes around 50 minutes (including marinating time). cooking itself is super quick, about 15 minutes.
That gives you a total time of just over an hour. this is enough for 4 servings. the goal is tender chicken.
Why This Recipe Rocks
This recipe gives you how to velvet chicken for stir fry . the major plus? the velveting locks in moisture. it gives you perfectly cooked chicken every time.
This asian cooking is perfect for a weeknight meal. it’s also impressive enough to serve to guests! trust me, the texture alone will have everyone raving.
This 3 ingredient dinners is special. that's because you get tender asian dishes you normally see in a pizza restaurant or other simply recipes .
Now, the key ingredients make all the difference. Time for the ingredients list!
Okay, here's that section on ingredients and equipment for our awesome chicken stir fry guide, all written like we're just chatting over a cuppa:
Ingredients & Equipment: Let's Get This Show on the Road!
Right then, let's talk gear and grub. This ain't no "throw it all in and hope for the best" kinda Chinese cooking . We're aiming for greatness here, mate!
Main Ingredients: The Nitty Gritty
- Chicken: 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1 inch (2.5cm) pieces. Top tip: Fresh chicken is best, obviously, it should be pink not grey and bounce back slightly when you press it.
- Egg White: 1 large one. From a fresh egg will work best.
- Cornstarch: 1 tbsp (15ml) aka corn flour . This is your secret weapon to achieve that amazing velvet chicken how to texture!
- Shaoxing Wine (or Dry Sherry): 1 tbsp (15ml) . Adds that je ne sais quoi , but sherry works just fine if you're out. I mean, honestly, who always has Shaoxing wine knocking about?
- Soy Sauce: 1 tsp (5ml) . Good quality stuff makes all the difference.
- Salt: ½ tsp (2.5ml) . A pinch of the good stuff.
- White Pepper (Optional): ¼ tsp (1.25ml) . I like it, but don't sweat it if you haven't got any.
- Vegetable Oil: 2 tablespoons (30ml) for the velveting meat
For the AMAZING sauce:
Soy Sauce: 2 tbsp (30ml)
Oyster Sauce (or Vegetarian Alternative): 1 tbsp (15ml) . This is where the umami magic happens.
Shaoxing Wine (or Dry Sherry): 1 tbsp (15ml) . See above.
Sesame Oil: 1 tsp (5ml) . That nutty goodness.
Sugar: 1 tsp (5ml) . Just a touch to balance things out.
Cornstarch: ½ tsp (2.5ml) . Thickens things up nicely.
Chicken Broth (or Water): ¼ cup (60ml) . Adds body to the sauce.
Vegetable Oil: 1 tbsp (15ml) . For stir frying.
Garlic: 2 cloves, minced. Don't be shy.
Ginger: 1 inch (2.5cm) piece, peeled and minced. Fresh is always best.
Red & Green Bell Peppers: 1 each, sliced. Adds a pop of colour, doesn't it?
Broccoli Florets: 1 cup (85g) . Any veg you fancy works, though!
Scallions: 4 , chopped. For garnish. Because we're fancy like that!
Seasoning Notes: Spice Up Your Life!
Honestly, a good soy sauce is key. it adds saltiness and umami depth. a little dash of sesame oil makes everything taste amazing.
Don't forget, velveting chicken is all about delicate flavors, so you need to adjust seasoning to your liking, don't be afraid to try your own version.
For a shortcut, try a pre-made asian dishes stir fry sauce, but fresh is best!
Equipment Needed: The Bare Essentials
- Wok or Large Skillet: The heart of any good Stir Fry .
- Mixing Bowls: For marinades and sauces.
- Measuring Spoons and Cups: Because precision is our friend.
- Slotted Spoon or Spider Strainer: Optional , but handy for rescuing that beautifully velvet chicken how to from the hot oil.
- Thermometer: Optional , to make sure the chicken dinner is cooked through, but hey, we're not Michelin Star chefs, a little judgement is fine!
Alternatives: don't have a wok? no worries! a large frying pan works fine. no slotted spoon? use a regular spoon carefully.
It's simply recipes , not rocket science! this also works great for velveting beef . speaking of how to cook beef , that needs a bit more care than chicken.
Okay, let's dive into the delicious world of velveting chicken ! honestly, if you’re after that restaurant quality texture in your chinese dishes , this is it.
I'm talking that melt-in-your mouth, can't-believe-it's-homemade kinda chicken. you know the type?
Silky Smooth Chicken Stir Fry: Mastering the Art of Velveting
Forget tough, chewy chicken! this recipe unlocks the secrets to chinese cooking and unbelievably tender chicken stir fries. think of velveting meat as the magic trick that turns ordinary chicken into something special.
We’ll walk you through it, promise!
This is maybe medium difficulty it's not rocket science but it needs a little care. This is far away from 3 Ingredient Dinners , but still accessible!
Prep Like a Pro: Your Mise en Place
First things first, like any good chef, get everything ready. chop your 1 lb (450g) chicken breasts or thighs into 1 inch (2.
5cm) bits. then, measure out the magic potion: egg white, 1 tbsp (15ml) cornstarch, 1 tbsp (15ml) shaoxing wine or dry sherry (that's your secret ingredient!), 1 tsp (5ml) soy sauce, ½ tsp (2.
5ml) salt and a pinch of white pepper, if you're feeling fancy. have 2 tablespoons (30ml) of vegetable oil at the ready.
Trust me, having it all lined up saves so much time.
The Velveting Process: step-by-step
- Marinade Time: Whisk together the egg white, cornstarch, Shaoxing wine (or sherry), soy sauce, salt, and pepper.
- Coat the Chicken: Dunk the chicken in the marinade, making sure every piece is covered.
- Chill Out: Pop it in the fridge for at least 30 minutes. Overnight? Even better!
- Sauce It Up: Whisk together your stir fry sauce: 2 tbsp (30ml) soy sauce, 1 tbsp (15ml) oyster sauce, 1 tbsp (15ml) Shaoxing wine (or sherry), 1 tsp (5ml) sesame oil, 1 tsp (5ml) sugar, ½ tsp (2.5ml) cornstarch, ¼ cup (60ml) chicken broth or water.
- The Velvet Touch: Heat your oil in a wok or large skillet over medium high heat. Then, add the chicken, cooking it until it turns opaque. This should be quick, about 1- 2 minutes.
Pro Tips for Velvet Chicken How To
- Don't Overcrowd! Trust me, chicken pieces cook better when they have space.
- Marinate Overnight! It's seriously worth it!
- Don’t overcook the chicken! It should be 80% done at this stage; it'll finish cooking in the sauce later.
Honestly, mastering the art of how to velvet chicken for stir fry can be a game changer for your asian cooking ! it brings an authenticity to your asian dishes and chinese cooking .
So, give it a go, maybe even impress your friends, and tell them it's a simply recipes , though more authentic than what you find at your average pizza restaurant .
Whether it is chicken dinner or how to cook beef , stir fry is simply delicious! you could be eating this better than some thai cooking and definitely much better than most of stir fries .
Okay, let's dive into some extra nuggets of wisdom for this Silky Smooth Chicken Stir Fry! Trust me, these recipe notes are the difference between "meh" and "OMG, this is better than my local Chinese restaurant!"
Recipe Notes: Your Stir Fry Survival Guide
Serving Like a Pro
Okay, picture this: glistening, tender chicken, vibrant veggies, and a sauce so good you could drink it straight. (Okay, maybe don't actually drink it). Plating is key!
First, use a nice bowl. don't just slop it on a plate, alright? second, sprinkle those chopped scallions generously . presentation matters.
For sides, fluffy rice is a classic. noodles work too. why not add a cold beer from a pizza restaurant , or maybe a simple green salad for a contrast? simply recipes has a great quick pickle recipe that cuts through the richness.
Storage Secrets
Honestly, this chicken dinner is best enjoyed fresh. but life happens. if you've got leftovers, refrigerate them asap in an airtight container.
They'll be good for 3-4 days. freezing? mmm, it's okay , but the texture of the veggies might suffer a bit.
If you are freezing, use a freezer safe container and consume within 2 months. reheating? a quick zap in the microwave or a toss in a pan works!
Remixing the Recipe
Want to shake things up? You bet.
- Dietary Adaptations : Need gluten-free? Use tamari instead of soy sauce. Watching your carbs? Load up on the veggies and go light on the rice.
- Seasonal Swaps : This is where it gets fun! In the spring, try asparagus or snow peas. Autumn calls for squash or sweet potatoes. Let the farmers market guide you, innit? You can even try a Thai Cooking influenced stir fry in the summer with some fresh herbs!
Nutrition 101
Let’s be real, we’re not all nutritionists. but here's the lowdown: this asian cooking , chinese dishes , and asian dishes recipe is a good source of protein and vitamins from the veggies.
The stir fry sauce does contain sugar, so don't go overboard. remember the simplified nutrition information above, with a key health benefit being a good source of protein!
And now to explain velveting chicken ! it keeps your chicken incredibly tender by using cooking techniques like marinating the chicken in egg white and cornstarch.
Velveting meat like velveting beef is not very hard, but requires a little patience. try this velvet chicken how to today and you'll nail how to velvet chicken for stir fry in no time.
If you're looking for how to cook beef or 3 ingredient dinners , or even more simple stir fry and stir fries , you've come to the right place.
So there you have it! a few extra tips to elevate your stir fry game. honestly, the best part about cooking is experimenting and making it your own.
Get in the kitchen, have some fun, and don't be afraid to mess up. because even if it's not perfect, it's homemade, and that's what counts.
Now, go forth and stir fry!
Frequently Asked Questions
What exactly is velveting chicken, and why should I bother?
Velveting chicken is a Chinese cooking technique that makes your chicken incredibly tender. You coat the chicken in a mixture of egg white, cornstarch, and seasonings, then briefly cook it in hot oil or water.
Think of it as the secret ingredient to getting that melt-in-your mouth texture you find in restaurant quality stir fries. It's a bit like giving your chicken a spa day before the main event!
My chicken turned out rubbery! What went wrong with my chicken velveting attempt?
Rubbery chicken is usually a sign of overcooking. Make sure you only cook the chicken until it's about 80% done during the velveting process. It will finish cooking in the stir fry sauce.
Also, avoid overcrowding the pan when velveting, as this lowers the oil temperature and can lead to steaming instead of proper cooking. It's a bit like trying to squeeze too many people onto the tube things just get a bit tense!
Can I velvet chicken ahead of time, or does it have to be cooked immediately?
Yes, you can definitely velvet chicken ahead of time! In fact, it's often recommended. You can marinate the chicken in the velveting mixture for up to overnight in the refrigerator. Just be sure to keep it covered.
This allows the marinade to really penetrate the chicken, resulting in an even more tender and flavorful result. Think of it as letting your chicken have a good, long soak in the marinade pure bliss for poultry!
Is there a vegetarian alternative to velveting chicken, or is it strictly for meat eaters?
Absolutely! You can velvet tofu using a similar method. Press the tofu well to remove excess water, then coat it in a mixture of cornstarch, soy sauce, and a touch of sesame oil. Gently fry it until golden brown and slightly crispy.
It won't be exactly the same as chicken, but you'll still achieve a delightful texture that elevates your stir fry. Think of it as the tofu taking on a new, more luxurious persona!
What if I don't have Shaoxing wine? Is there a decent substitute I can use when velveting chicken?
No Shaoxing wine? No worries, mate! A good substitute is dry sherry, which has a similar flavour profile. You can also use a bit of chicken broth or even dry white wine in a pinch, though the flavour won't be quite as authentic. Just avoid anything too sweet or overpowering.
It's a bit like substituting tea bags you might not get the exact same cuppa, but you can still enjoy a decent brew!
How long does velveting chicken last in the fridge after cooking, and what's the best way to store it?
Cooked, velveted chicken will last for 3-4 days in the refrigerator. Store it in an airtight container to prevent it from drying out. When reheating, it's best to do so gently to avoid overcooking. You can reheat it in a wok or skillet with a little bit of oil, or in the microwave on a low setting.
Just like a good roast dinner, proper storage ensures leftovers are just as delicious!
Silky Smooth Chicken Stir Fry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 400 |
|---|---|
| Fat | 20g |
| Fiber | 3g |
