The Woks of Life · by Bill★ 5.0 (135)
How to Velvet Chicken for Stir-Fry
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 45%
CARBS 1G4% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 4G28% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Chinese cooking technique for preparing chicken breast: coating pieces in a cornstarch slurry to ensure tender, juicy results in stir-fries. This method is how restaurants achieve that silky texture.
componentchinesechicken🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 4- 12-16 ounces boneless skinless chicken breast ((or thighs, 340-450g))
- 2-3 tablespoons water ((30-45ml))
- 2 teaspoons soy sauce ((or oyster sauce))
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 45%
CARBS 1G4% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 4G28% OF CAL
1G SAT4G 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
- 15m
- Cook
- 5m
- Sodium
- 211mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 339mg
- Calcium
- 5mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.