Marinated Velveted Chicken For Stir Fry Recipes
VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Provided by VICTORIA
Categories World Cuisine Recipes Asian Chinese
Time 46m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
- Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g
CHICKEN STIR FRY MARINADE
Make and share this Chicken Stir Fry Marinade recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 30m
Yield 3 lbs
Number Of Ingredients 8
Steps:
- Place in a large mixing container and chicken. In a mixing bowl add baking soda, salt, cornstarch, chicken base, wine and cold water, mix well and pour over chicken blend together add more water of needed to lightly coat the mixture. Add in oil to cover the top of the chicken.
Nutrition Facts : Calories 1047.6, Fat 42, SaturatedFat 12.1, Cholesterol 290.6, Sodium 3056.5, Carbohydrate 42.8, Fiber 0.4, Protein 95.2
MARINATED VELVETED CHICKEN FOR STIR-FRY
Make and share this Marinated Velveted Chicken for Stir-Fry recipe from Food.com.
Provided by lik2fish
Categories Very Low Carbs
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine soy sauce, dry sherry, and water in medium bowl.
- Add chicken and stir to break up clumps.
- Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
- Mix sesame oil, cornstarch, and flour in medium bowl until smooth.
- Drain chicken in strainer; press out excess liquid.
- Toss chicken in cornstarch/flour mixture until evenly coated.
- Use immediately for stir-fry.
Nutrition Facts : Calories 225.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 72.6, Sodium 1139.9, Carbohydrate 4.4, Fiber 0.2, Sugar 0.4, Protein 26.2
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