Velvet Chicken & Broccoli
Prep time
Cook time
Total time
Incredibly tender Chinese chicken and broccoli, made so by the secret velveting technique of marinating chicken in cornstarch, rice wine vinegar, egg white and salt!
Serves: 3-4
For the Velvet Chicken:
  • 1 pound chicken breasts, thinly sliced to about ⅛-inch thick
  • 2 small egg whites
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine vinegar
  • ¾ teaspoon kosher salt
  • 6 cups of water
  • 1 teaspoon sesame oil
For the Sauce and Broccoli:
  • 1 tablespoon oyster or hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced well
  • ¼ cup vegetable oil, divided
  • ¼ cup water
  • 1 bunch Chinese broccoli or broccoli rabe
  • 1 bunch baby bok choy
  1. Start with the velvet chicken. In a small bowl, combine the egg white, cornstarch, rice wine vinegar and salt. Place the chicken in a sealable bag or a bowl and toss with the cornstarch mixture. Refrigerate for 30 minutes.
  2. Bring your 6 cups of water to a boil, then add in your sesame oil. Add in the marinated chicken and cook until the chicken is white on the outside but still raw in the center, about 1 minute, being sure to separate any pieces that stick together with tongs or chopsticks. Drain the chicken into a colander, discarding the water, and shake off any excess water. Wipe your pot or wok dry and set the chicken aside.
  3. In a small bowl, whisk together your oyster sauce, soy sauce, cornstarch, sesame oil and garlic. In your pot or wok, heat 2 tablespoons of vegetable oil until very hot, then add in your trimmed broccoli and bok choy and cook until beginning to crisp up and char slightly in some parts, about 5-8 minutes. Remove from the pan, add another 2 tablespoons of oil, then and add in the chicken, cooking until slightly golden and cooked through in the middle, about 5-8 minutes. Add the broccoli and bok choy back in, then pour in the sauce. Cook until the sauce thickens, about 2 minutes. Taste and adjust seasonings as needed, then serve hot.
Adapted From
Recipe by The Crepes of Wrath at