This is an easy and healthy chineseclassic chicken and broccoli stir-fry.
I'm Tess and welcome to my kitchen.
I'm prepping all my veggies and gettingall my ingredients together before i start cooking.
You can find this recipe and the list ofingredients in the description box below.
I'm using chicken breasts for the stirfry.
Just cutting the breast in half lengthwise and slicing about an eighthof an inch thick bite-sized pieces across the grain.
This can be easier if you put thechicken in the freezer for about 10 to 15 minutes.
This is about the size and thicknessthat you want.
Chicken and broccoli stir-fry has to beone of my favorite chinese meals.
It is so easy and satisfying.
Do youoften wonder how the chicken and chinese dishes gets that soft silky coating andis so juicy? It's called velveting and it is an easyand healthy way to cook versus stir-frying everything in oil.
And, youcan do this with any meat including fish.
Velveting is an old Chinese cookingtechnique where you marinate the slices of meat in an egg white, wine andcornstarch mixture.
After a quick blanch and stir fry themeat is tender silky and juicy.
My marinade for the chicken is some soysauce, rice wine, a little bit of egg white and some corn starch.
Giving that agood mix with my hands to make sure the cornstarch is absorbed and covers allthe chicken.
I'm covering the chicken andrefrigerating 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 lotsof sauce to go along with it.
I have some chicken broth and you canuse vegetable broth or water.
Adding some white pepper for a little zest, oystersauce, some dark soy sauce that gives it that flavor and great dark color.
Got tohave lots of minced garlic and ginger.
And finally a dash of sesame oil.
Givingthat a good whisk and setting to the side.
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 theveggies and chicken.
First, I'm blanching the broccoli florets for about 30seconds and removing and putting in a cold water bath to stop the cooking.
Nextare the sliced carrots and they're only going to take about 15 seconds.
And lastis the chicken.
When the water comes back up to a light boil i'm adding thechicken 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 toknock all the coating off the chicken.
I'm just going to let it cook andjust give it a little push every 20 to 30 seconds just to make sure nothingsticks.
With this size chicken pieces it will only take a minute or two for thechicken to blanch and cook.
You can see how the chicken is retaining some of thestarch and has that silky coating.
I'm removing the chicken and putting itto the side.
And the next part is the fun part! Putting everything together andwe'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 andcarrots.
I have a starch slurry to thicken thesauce and that is equal parts starch to water.
Just adding about a tablespoon ata 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 saucygoodness, it's done and it's time to eat! This chicken and broccoli stir-fry is sogood and addicting! I just love the silkiness and juicinessof the chicken.
The beef and broccoli stir-fry is justas good.
As you can see i did not use any cooking oil and it came out delicious! We actually prefer the velvet chickenvs.
stir frying in oil.
it is easy, healthy and cheaper and a lotbetter than takeout.
Give it a try! I know you're going tolove it.
Until next time, enjoy.
Thanks so much for joining me in my kitchen.
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You never know what i might be cooking!Until next time, Much Love!.