This Chicken Stir Fry Recipe is loaded with vegetables that are so flavourful and easy to make. The velveted chicken retained moisture and flavour from the marinade, which gives amazing results!

What is velveting for stir-frying?

Velveting is an important step before stir-frying the meat. This technique in Chinese cuisine gives this chicken stir fry that silky texture, retained moisture and flavour from the marinade. It also protects the chicken from the hot wok drying out.

How to make Chicken Stir Fry

Velvet the chicken. Add all the chicken marinade ingredients to the chicken. Mix until all the ingredients are incorporated. Let it marinate while preparing other ingredients.

Stir fry the vegetables. On high heat, add cooking oil to the wok. Stir fry onion, broccoli and celery for 2 minutes. Add garlic, snap peas and bell pepper. Stir fry for 2 minutes then remove from wok and set aside.

Sear the chicken. Add more cooking oil to the wok if needed. Sear the chicken in two batches to avoid overcrowding. Sear until lightly browned. Add the stir fry sauce with the slurry and bring to a simmer.

Add the stir-fried vegetables back to the wok and toss with the chicken until covered with sauce.

Off from the heat and remove from the wok or transfer on a serving platter to avoid overcooking the vegetables. Serve with rice or noodles.

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Chicken Stir Fry Recipe

5 from 1 vote

This Chicken Stir Fry Recipe is so flavourful and easy to make. The velveted chicken retained moisture and flavour from the marinade, which gives amazing results!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3

Course: Main

Cuisine: Chinese

Calories: 276

Ingredients Equipment Method Video

Ingredients

  

• 2 tbsp vegetable oil
• 1 lb Chicken breast sliced or cubed
• 1 Onion sliced
• 2 cloves garlic minced
• 150 g Broccoli Florets
• 1 stalk celery sliced
• 100 g snap peas
• 1 Red bell pepper sliced

For velveting Chicken Marinade

• 1 tbsp Oyster sauce
• 2 tbsp water
• ½ tsp ginger grated
• ½ tsp Garlic powder
• ¼ tsp ground black pepper
• 1 tsp Shaoxing wine
• 2 tsp vegetable oil
• 1 tbsp cornstarch

For the stir fry sauce

• ½ cup chicken broth low sodium
• 1 tbsp fish sauce or soy sauce
• ½ tbsp oyster sauce
• ¼ tsp ginger grated
• ½ tsp sugar or honey to taste
• ½ tsp sesame oil Optional

For the slurry

• ¼ cup water
• 1 tbsp cornstarch

Equipment

• Wok

Method

 

1. Velvet the chicken. Add all the chicken marinade ingredients to the chicken. Mix until all the ingredients are incorporated. Let it marinate while preparing other ingredients.
2. Stir fry the vegetables. On high heat, add cooking oil to the wok. Stir fry onion, broccoli and celery for 2 minutes. Add garlic, snap peas and bell pepper. Stir fry for 2 minutes, then remove from wok and set aside.
3. Searing the chicken. Add more cooking oil to the wok if needed. Sear the chicken in two batches to avoid overcrowding. Sear until lightly browned.
4. Add the stir fry sauce with the slurry and bring to a simmer.
5. Add the stir-fried vegetables back to the wok and toss with the chicken until covered with sauce.
6. Remove from the wok to avoid overcooking the vegetables. Serve with rice or noodles.

Video