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Velvet chicken on a plate with tongs.
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Easy Velveted Chicken

Ever wonder how restaurants get that perfectly tender chicken in their stir fry? The secret is velveting. It’s a simple step that makes the chicken unbelievably soft and juicy, and once you learn how to velvet chicken, you won’t want to make it any other way.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: How to Velvet Chicken, Velvet Chicken, Velveted Chicken, Velveting Chicken
Servings: 4 servings
Calories: 299kcal
Author: Erica Walker

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • water, for boiling unsalted

Instructions

  • Cut chicken into thin strips against the grain. Slightly frozen chicken makes this much easier and helps you get that thin, restaurant-style cut.
    Slicing frozen chicken super thin with a sharp knife on a cutting board.
  • In a bowl, whisk together chicken broth, soy sauce, cornstarch, and oil until smooth.
    Small bowl of velvet chicken marinade.
  • Add chicken and toss until every piece is evenly coated. Let it sit for about 20 minutes.
    Marinating velvet chicken in a large bowl.
  • Note: If you’re making a stir fry, this is a great time to sauté your vegetables until crisp-tender and get your sauce ready in a wok or skillet. Reduce the heat to low while you velvet the chicken.
    Skillet with mushrooms and zucchini.
  • Bring a large pot of water to a boil. Drain off the marinade, then add the chicken in batches. Cook for 2 to 3 minutes, just until the chicken turns white.
    Placing marinated velvet chicken into pot of boiling water.
  • Remove with a slotted spoon or drain in a colander. Shake off excess water.
    Using slotted spoon to lift cooked chicken out of the boiling pot.
  • Add the velveted chicken straight to your favorite stir fry and toss over high heat until fully cooked and coated in sauce.
    Skillet with sauce added to chicken, mushroom, and zucchini mixture.

Notes

  • Slightly freeze before slicing: Chill the chicken for 20–30 minutes so it firms up. It makes it much easier to slice thin, even pieces.
  • Slice against the grain: Look for the faint lines in the chicken and cut across them, not along them. This keeps the chicken tender instead of chewy.
  • Don’t overcook when velveting: You’re just setting the coating here. Cook until the chicken turns white, then finish it in your stir fry over high heat.
  • Prep everything ahead: Once the chicken is velveted, things move fast. Have your veggies and sauce ready to go.
  • Make ahead and freeze: This is great for batch cooking. Portion into freezer bags (about 2 cups each), press out the air, and freeze flat. It reheats quickly and makes weeknight dinners so easy.

Nutrition

Calories: 299kcal | Carbohydrates: 2g | Protein: 49g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 556mg | Potassium: 876mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg