Velvet Chicken Stir Fry Recipes

VELVET CHICKEN STIR FRY

VELVET CHICKEN STIR FRY image

Yield 4

Number Of Ingredients 14

Ingredients

12 ounces boneless, skinless chicken breast, cut across the grain in 1/4-inch-thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
Salt to taste
2 tablespoons hoisin sauce
1 teaspoon low-sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 bunch Chinese broccoli (about 1 pound), ends trimmed
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
8 shiitake mushrooms, stems removed, sliced thin
Rice, whole grains or noodles for serving

Steps:

1. In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes 2. Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths. 3. Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok. 4. Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander. 5. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE

Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce image

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons finely shredded peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons sugar
1 large egg white
1 tablespoon cold water
2 teaspoons cornstarch
12 ounces chicken tenders, halved lengthwise
1 tablespoon vegetable oil
8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 large red bell pepper, thinly sliced
2 large garlic cloves, minced
1 6-ounce bag baby spinach leaves

Steps:

Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.
Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

Velveting Chicken Breast, Chinese Restaurant-Style image

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

Ingredients

1 egg white
1 tablespoon Chinese rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 pound skinless, boneless chicken breast, thinly sliced
8 cups water
1 tablespoon peanut oil

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

VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY

Velveted Chicken Stir-Fry with Shiitake Mushrooms and Bok Choy image

To up your stir-fry game, here's an old-school technique called "velveting." It's a process that makes your proteins super tender. It's that "slippery" mouthfeel that is synonymous with Chinese takeout. This is a great dish to celebrate the lunar new year, autumn festival or any occasion. You can apply this velveting method to any stir-fry.

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds skinless, boneless chicken breast, sliced into bite-size pieces
2 teaspoons cornstarch
1 teaspoon baking soda
2 teaspoons canola oil or other oil for high-heat cooking
Kosher salt
2 tablespoons canola or other oil for high-heat cooking
2 cloves garlic, minced
1 tablespoon thinly sliced peeled fresh ginger
5 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick, or 1 ounce sliced rehydrated dried shiitakes
12 ounces baby bok choy, trimmed of ends and cut into thirds
1/2 cup red bell pepper strips
2 scallions, sliced into 1-inch lengths on the bias
3 tablespoons oyster sauce
2 tablespoons mushroom soy sauce
1 teaspoon chicken powder
Pinch white pepper

Steps:

For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

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