Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
50 mins
Servings:
4
>Create extra-tender, restaurant-style chicken in your own kitchen.
>Home cooks rave about how the velveting method creates stir-fry results with take-out texture.
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Ingredients
Directions
Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicthe refrigerator in a sealed container until ready to use, up to a few hours.
Nutrition data for this recipe includes the full amount of the velveting marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 156 | Calories |
| 6g | Fat |
| 2g | Carbs |
| 23g | Protein |
