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Velvet Chicken:

24 oz skinless boneless chicken breast, cut into ¼" slices (about 2 chicken breasts)

1¾ tsp salt

1 Tbsp sugar

1 Tbsp cornstarch

1 Tbsp Liaojiu / Shaoxing wine

1¾ tsp soy sauce

4 tsp vegetable oil

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Sauce:

¾ c water

2½ Tbsp regular soy sauce

1½ Tbsp granulated sugar

1 tsp chicken bouillon powder (optional)

¼ tsp dark soy sauce (optional for color)

2 Tbsp cornstarch

1 tsp toasted sesame oil

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Stir Fry:

1 lb mixed vegetables of your choice

1 Tbsp garlic, minced (~2-3 cloves)

1 Tbsp ginger, peeled and minced (~1" knob)

Oil, as needed for cooking (any neutral oil)

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Velvet the Chicken:

1. In a large bowl, add the chicken, salt, and sugar. Coat the meat well. In a small bowl, combine cornstarch and alcohol and mix well. Add cornstarch mixture and soy sauce to the chicken and mix well, then coat it all with oil. It should be oily enough that it’s at least slightly slipping off your fingers. Cuts like sheets need less oil, cuts like slivers need more. Set aside to marinate for at least 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.

Sauce:

2. In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.

Stir Fry:

3. Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables and set aside.

4. In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan/wok.

5. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Make sure to separate the chicken so that each piece gets cooked evenly. Cook in small batches if necessary. Remove from the wok/pan and set aside.

6. Reduce the heat to medium and keep ~2 Tbsp of oil in the pan. Drain excess oil if necessary. Add the mined garlic and ginger and stir fry until fragrant, about 15-30 seconds.

7. Give the prepared stir fry sauce a good mix and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom and to help the sauce thicken evenly. Reduce the heat to medium low if necessary.

8. Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken. Mix until the chicken is well coated. Then, add the blanched mixed vegetables and toss until the veggies are well coated with sauce.

9. Serve with rice or lo mein and enjoy while hot.

Tags: Asian, chicken, Chinese, dairy-free, dinner, egg-free, eggless, gluten-free, main, nut-free, sauce, stir-fry, veg