Please note, there are multiple methods for “velveting” chicken, which tenderizes the meat. This method uses baking soda. This process is optional but recommended.
**Ingredients**
* 1 lbs chicken breast * 3 cups broccoli florets * 1 8oz can of water chestnuts, drained and rinsed (optional) * 3 green onions, greens sliced thin * 2 tsp baking soda * 1 tbsp olive oil * salt * fresh cracked black pepper
*For Sauce:*
* ½ cup chicken broth, can sub water * 2 tbsp mirin, Japanese sweet cooking wine * 2 tbsp soy sauce * 2 tbsp oyster sauce * 1 tbsp toasted sesame oil * 2 tbsp cornstarch * 1 tbsp freshly minced garlic
**Instructions**
1. 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 tsp of baking soda, then flip all the pieces and dust with the other 1 tsp 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. 2. While waiting on the chicken, mix together the chicken stock and cornstarch in 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. 3. Once the chicken is prepared, heat the olive oil in a large skillet over medium 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). 4. 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. 5. Next, lower the heat slightly and add the sauce. Cook everything together for another ~2 minutes 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.
**If you make this recipe, I’d love to hear how it goes (plus any feedback/modifications) in the comment section!**
mtn_forester
I’ve long made this, except I skip the soy & oyster sauce. It would probably remind you of the sauce in Moo Goo Gai Pan.
I can vouch that your recipe is very good. It is making me crave some right now!
2 Comments
# Healthy Takeout-Style Velvet Chicken
Original recipe: [https://craftycookbook.com/healthy-takeout-style-velvet-chicken/](https://craftycookbook.com/healthy-takeout-style-velvet-chicken/)
Time: 30 mins
Please note, there are multiple methods for “velveting” chicken, which tenderizes the meat. This method uses baking soda. This process is optional but recommended.
**Ingredients**
* 1 lbs chicken breast
* 3 cups broccoli florets
* 1 8oz can of water chestnuts, drained and rinsed (optional)
* 3 green onions, greens sliced thin
* 2 tsp baking soda
* 1 tbsp olive oil
* salt
* fresh cracked black pepper
*For Sauce:*
* ½ cup chicken broth, can sub water
* 2 tbsp mirin, Japanese sweet cooking wine
* 2 tbsp soy sauce
* 2 tbsp oyster sauce
* 1 tbsp toasted sesame oil
* 2 tbsp cornstarch
* 1 tbsp freshly minced garlic
**Instructions**
1. 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 tsp of baking soda, then flip all the pieces and dust with the other 1 tsp 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.
2. While waiting on the chicken, mix together the chicken stock and cornstarch in 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.
3. Once the chicken is prepared, heat the olive oil in a large skillet over medium 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).
4. 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.
5. Next, lower the heat slightly and add the sauce. Cook everything together for another ~2 minutes 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.
**If you make this recipe, I’d love to hear how it goes (plus any feedback/modifications) in the comment section!**
I’ve long made this, except I skip the soy & oyster sauce. It would probably remind you of the sauce in Moo Goo Gai Pan.
I can vouch that your recipe is very good. It is making me crave some right now!