Juicy velvet chicken with aromatic vegetables.

Velvet chicken is a delightful dish that’s not only tasty but also tender. The velveting technique keeps the chicken incredibly juicy and succulent, making each bite a burst of flavor. The combination of aromatic garlic and ginger, along with the colorful vegetables, brings a harmony of textures and tastes. The sauce, made with chicken broth, soy sauce, oyster sauce, and sesame oil, adds a rich, savory depth. Serve this dish over steamed rice or noodles for a complete meal. A side of sautéed greens or a light cucumber salad complements it perfectly, adding a refreshing balance to the dish.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, thinly sliced
• 1 egg white
• 1 tablespoon cornstarch
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 2-3 tablespoons vegetable oil (for stir-frying)
• 3/4 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 small piece of ginger, minced
• 1 bell pepper, sliced
• 1/2 cup very thinly sliced carrots
• 1/2 cup baby or sliced kale (spinach can be substitute)
• 1 cup broccoli florets (optional)
• 1 cup snap peas
• 2 green onions, sliced (for garnish)
• sesame seeds (for garnish)

Directions

1. Marinate Chicken: In a bowl, combine the egg white, cornstarch, rice wine or dry sherry, sesame oil, and salt. Add the sliced chicken and mix well to coat. Let it marinate for at least 30 minutes.
2. Velveting Chicken: In a large pot, bring water to a gentle simmer (not boiling). Add the marinated chicken and stir gently to separate the pieces. Cook for 1-2 minutes until the chicken is opaque but not fully cooked. Remove with a slotted spoon and drain well.
3. Prepare Sauce: In a small bowl, mix the chicken broth, soy sauce, oyster sauce, and sugar until well combined.
4. Stir-Fry Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the bell pepper, broccoli, and snap peas, and kale stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Combine and Cook: Add the velveted chicken to the skillet with the vegetables. Pour in the sauce and stir to coat everything evenly. Cook for another 2-3 minutes until the chicken is fully cooked and the sauce has thickened slightly.
6. Serve: Garnish with sliced green onions and serve hot over steamed rice or noodles.