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Step 1
Slice chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick.
Step 2
In a medium bowl add the water and soy sauce to the chicken, mixing until the chicken is well-coated. Set aside for 5 minutes for most of the liquid to absorb into the chicken.
Step 3
Add the oil and cornstarch, mixing again until everything is thoroughly coated. Let the chicken marinate for 10-15 minutes.
Step 4
Heat your wok over high heat. When it starts to smoke lightly, add 2 tablespoons of vegetable oil to coat the surface of the wok, swirl around to coat. Add the chicken pieces in one layer, and sear for 20 seconds. Stir-fry quickly until the chicken turns opaque, and remove from the wok. Set aside on paper towel lined plate.
Step 5
Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.
Step 6
To blanch, add the chicken to a wok filled with boiling water, gently stir so it doesn’t clump together. When chicken turns opaque, cook for an additional 10 seconds and remove from wok.
Step 7
Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.