RecipeTin Eats · by Nagi★ 5.0 (85)
How to Tenderise Chicken for Stir Fries (Chinese secret!)
NUTRITION · PER SERVING5M COOK
CAL 5%·PRO 38%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 2G16% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Chinese velveting technique using baking soda to tenderize chicken breast for stir-fries and noodle dishes. Takes just 5 minutes and results in incredibly tender, juicy chicken that stays moist during cooking.
componentchinesechicken
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Nutrition & ingredients
Ingredients
serves 3- 250 g / 8 oz chicken breast slices OR bite size pieces ((not whole pieces, Note 1))
- 3/4 tsp baking soda ((bi-carb/bi-carbonate))
At a glance
PER SERVING · TIME 5M
CAL 5%·PRO 38%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 2G16% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 369mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 275mg
- Calcium
- 3mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.