How To Velvet Chicken for Stir-Fry

Name: How To Velvet Chicken for Stir-Fry
Ingredients: 1 tablespoon rice vinegar; 1 large egg white; 1 tablespoon cornstarch; 1/2 teaspoon kosher salt; 2 tablespoons vegetable oil, divided; 1 pound boneless, skinless chicken meat, cut into bite sized-pieces

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Author : Meghan Splawn

chinese dinner

Ingredients

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1 tablespoon rice vinegar1 large egg white1 tablespoon cornstarch1/2 teaspoon kosher salt2 tablespoons vegetable oil, divided1 pound boneless, skinless chicken meat, cut into bite sized-pieces

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Instructions

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Step 1

Whisk together everything but the chicken in a medium bowl. Place the vinegar, egg white, cornstarch, salt, and 1 tablespoon of the oil in a medium bowl and whisk to combine — you want to really make sure the egg white is loosened up before adding the chicken.

Step 2

Add the chicken and refrigerate for 30 minutes. Add the chicken and toss to coat. Refrigerate the chicken uncovered for 30 minutes.

Step 3

Bring a saucepan of water to a boil. Bring a large saucepan of water to a boil over medium-high heat. Add the remaining 1 tablespoon of oil.

Step 4

Boil the chicken for 3 minutes. Reduce the water's temperature to a simmer. Add the chicken carefully, stir to separate, and cook for 3 minutes — the chicken will turn opaque and should be just cooked through.

Step 5

Drain the chicken. Remove the chicken with a slotted spoon to a colander to drain very well before stir-frying.