Overcooked broccoli7/21/2023 ![]() It does not matter which methods you choose to cook the chicken and broccoli, the last step is the same for all of them. Next, transfer the blanched broccoli to a colander to release as much water as possible, and then quickly stir-fry it with the velveted chicken and sauce. If you choose to velvet the chicken in water, before you do, you can quickly blanch the broccoli in the water until it is bright green and crisp-tender.Stir-fry the broccoli in oil in your heavy-bottomed pan or wok until bright green and crisp-tender, 3 to 4 minutes.Here are the options for cooking the broccoli: One more thing to consider is that you have two options for cooking the broccoli! Again, I don’t want to overwhelm you with choices, but I love sharing how versatile this recipe can be. This method creates the most tender, almost silky chicken.īoth methods make a delicious stir-fry, but whenever we velvet the chicken in water first, we are blown away by the silky, tender texture of the cooked chicken. Velvet the chicken by quickly cooking it in boiling water (40 to 50 seconds), and then stir-fry it with the broccoli and sauce.The chicken is perfectly seasoned and tender. Skip velveting the chicken in water and cook the marinated chicken right in the pan or wok (this is what we do in our video).So as I mentioned above, you have two options for cooking the chicken for this stir fry: If your results match ours, you will notice that the velveted chicken is more tender and almost silky, while the chicken cooked right in the wok after marinating is still very tender, just not as much. If you are in the mood to experiment yourself, we highly recommend trying the water velveting method shared in our recipe below (in the section named alternate method). ![]() However, you still achieve excellent results without this step. What we show in our video: We do not velvet the chicken in water in our video. from Serious Eats tested this if you are interested). Both water and oil generate similar results (Shao Z. ![]() We don’t typically have this at home, so we prefer water. It’s easy for them and not unusual to have a big pot of oil at the ready. Most restaurants use oil to blanch the meat. Marinate, quickly blanch in hot oil or water, and finish cooking by quickly stir-frying. So much so that it’s unfortunate the method isn’t more known. If you have ever ordered from a Chinese restaurant and reveled over how soft, silky, and tender the meat is, they’ve likely used the technique of velveting. Velveting is a Chinese cooking technique that produces unbelievably soft and tender meat. Then to make your stir fry rival the ones you get at your favorite Chinese restaurants, use a mixture of cornstarch and cold water to thicken the sauce until it’s a perfect consistency, saucy, and sticking to the broccoli and chicken. We stir in the sauce when the broccoli and chicken have mostly been cooked. (If you love veggies, we also have a veggie stir fry recipe).Ĭombine chicken, broccoli and the stir-fry sauce. Our recipe method makes sure that you are not left with floppy, overcooked broccoli. We want our broccoli to be bright green and crisp-tender. If you cook them together, the chicken will likely be overcooked and the broccoli undercooked.Ĭook the broccoli. This way, you guarantee perfectly cooked chicken and crisp-tender broccoli. Whichever option you choose, we recommend cooking the chicken separately from the broccoli. We talk all about the velveting process below. You can stir fry it in a heavy-bottomed pan or wok until cooked, which is what we do in our video. You have two choices for cooking the chicken. The recipe is also below.Ĭook the chicken. We use our Garlic Ginger Stir Fry Sauce for this recipe and love it! Please look at our stir fry sauce recipe to see why we think it’s better than anything you can buy at the store. First, a quick marinade of soy sauce seasons our chicken, and second, since we add cornstarch to the marinade, the chicken stays unbelievably moist and tender even when it’s cooked. Marinate the chicken in soy sauce, cornstarch, and a little bit of oil.
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