Tender stir-fried velvet chicken tossed in a light, savory brown sauce with broccoli and water chestnuts. The chicken is velveted with baking soda to improve the texture!
Slice the chicken breast into ~¼” thick slices. Arrange the sliced chicken on a cutting board or plate so it’s laying flat. Dust with 1 teaspoon of baking soda, then flip all the pieces and dust with the other 1 teaspoon of baking soda. Let sit for 15 minutes. After 15 minutes, rinse the baking soda off of the chicken with water then thoroughly pat dry (This is what tenderizes the chicken and gives it the unique texture). Season the chicken all over with salt and pepper.
While waiting on the chicken, mix together the chicken stock and cornstarch in a small bowl, then add in the other sauce ingredients and mix well. The oyster sauce may not fully incorporate, that's okay, it will in the pan.
Once the chicken is prepared, heat the oil in a large skillet over medium-high heat. Add the chicken and try to arrange it such that the pieces lay flat in the pan. Cook until golden on one side (2-3 minutes), then mix the chicken around in the pan and cook until cooked through (another ~90 seconds).
Reduce the heat to medium, push the chicken to the sides of the pan, and add the broccoli to the center. Cook for about one minute, then add the water chestnuts and cook for another minute. Add more oil to the pan if needed.
Next, lower the heat slightly and add the sauce. Cook everything together for until the sauce has reduced and evenly coated everything. Remove from heat and add in the chopped green onion, serve immediately over a bed of white rice.
Notes
You can skip the baking soda step if desired, but this tenderizes the chicken and makes it nearly impossible to overcook.
Nutrition
Serving: 0.25 batchCalories: 250kcal
Keyword Broccoli, Chicken, Velvet Chicken, Water Chestnuts
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