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Velvet Chicken for Stir Fry Recipe

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This recipe for Velvet Chicken for Stir Fry is from Mrs. Winslow's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-16 ounces boneless skinless chicken breast or thighs
2-3 tablespoons water
2 teaspoons soy sauce (or oyster sauce)
2 teaspoons cornstarch
2 teaspoons vegetable oil
Directions:
Directions:
1. Slice chicken into 1 ½ to 2" pieces, about ¼ inch thick.
2. Cover chicken with soy sauce and water. Set aside for 5-10 minutes.
3. Add the cornstarch and vegetable oil. Stir. Marinate for 15 to 20 minutes.
4. Heat your pan over high heat. When hot, coat the surface of the pan with oil.
5. 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.
-OR-
6. To blanch, add the chicken to a pan of boiling water. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). Remove.

Note: in both scenarios, you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process!

 

 

 

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