This is an easy and healthy chinese
classic chicken and broccoli stir-fry.
I’m Tess and welcome to my kitchen.
I’m prepping all my veggies and getting
all my ingredients together before i
You can find this recipe and the list of
ingredients in the description box below.
I’m using chicken breasts for the stir
fry. Just cutting the breast in half
lengthwise and slicing about an eighth
of an inch thick bite-sized pieces
across the grain.
This can be easier if you put the
chicken in the freezer for about 10 to
This is about the size and thickness
that you want.
Chicken and broccoli stir-fry has to be
one of my favorite chinese meals.
It is so easy and satisfying. Do you
often wonder how the chicken and chinese
dishes gets that soft silky coating and
is so juicy?
It’s called velveting and it is an easy
and healthy way to cook versus
stir-frying everything in oil. And, you
can do this with any meat including fish.
Velveting is an old Chinese cooking
technique where you marinate the slices
of meat in an egg white, wine and
After a quick blanch and stir fry the
meat is tender silky and juicy.
My marinade for the chicken is some soy
sauce, rice wine, a little bit of egg
white and some corn starch. Giving that a
good mix with my hands to make sure the
cornstarch is absorbed and covers all
I’m covering the chicken and
refrigerating for 30 minutes.
Next I’m going to make my stir-fry sauce.
I’m serving the chicken and broccoli
stir-fry with some rice so I want lots
of sauce to go along with it.
I have some chicken broth and you can
use vegetable broth or water. Adding some
white pepper for a little zest, oyster
sauce, some dark soy sauce that gives it
that flavor and great dark color. Got to
have lots of minced garlic and ginger.
And finally a dash of sesame oil. Giving
that a good whisk and setting to the
Ok, I think I’m ready to start cooking!
I’m cooking everything in my wok but
you can use a separate pan to blanch the
veggies and chicken. First, I’m blanching
the broccoli florets for about 30
seconds and removing and putting in a
cold water bath to stop the cooking. Next
are the sliced carrots and they’re only
going to take about 15 seconds. And last
is the chicken. When the water comes back
up to a light boil i’m adding the
chicken and giving it a light push once
or twice so it does not stick together.
I don’t want to stir it too much as to
knock all the coating off the chicken.
I’m just going to let it cook and
just give it a little push every 20 to
30 seconds just to make sure nothing
sticks. With this size chicken pieces it
will only take a minute or two for the
chicken to blanch and cook. You can see
how the chicken is retaining some of the
starch and has that silky coating.
I’m removing the chicken and putting it
to the side. And the next part is the fun
part! Putting everything together and
we’re almost ready to eat!
Back at my wok I’m adding my sauce
and bringing up to a boil on high.
Letting that simmer for about a minute
then adding my chicken broccoli and
I have a starch slurry to thicken the
sauce and that is equal parts starch to
water. Just adding about a tablespoon at
a time and stirring. You will see the
sauce thicken and it won’t take long.
it only takes about 15 to 20 seconds.
Once the sauce is thickened and you have
everything coated with that saucy
goodness, it’s done and it’s time to eat!
This chicken and broccoli stir-fry is so
good and addicting!
I just love the silkiness and juiciness
of the chicken.
The beef and broccoli stir-fry is just
as good. As you can see i did not use any
cooking oil and it came out delicious!
We actually prefer the velvet chicken
vs. stir frying in oil.
it is easy, healthy and cheaper and a lot
better than takeout.
Give it a try! I know you’re going to
Until next time, enjoy.
Thanks so much for joining me in my
kitchen. You can subscribe here for my
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You never know what i might be cooking!
Until next time,