Velveting Chicken Breast, Chinese Restaurant Style

Saige Gerhold

Updated on May 11, 2024

Ingredients

1 large egg white
1 tablespoon Chinese rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 pound skinless, boneless chicken breast, thinly sliced
8 cups water
1 tablespoon peanut oil

Directions

Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

Editor's Note:

Nutrition data for this recipe includes the full amount of the velveting marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

156	Calories
6g	Fat
2g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 156
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	6%
Cholesterol 58mg	19%
Sodium 556mg	24%
Total Carbohydrate 2g	1%
Total Sugars 0g
Protein 23g	46%
Calcium 25mg	2%
Iron 1mg	4%
Potassium 160mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.