"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Monday, June 7, 2010

Marinated Velveted Chicken for Stir-fry

1/4 cup soy sauce
1/4 cup dry sherry (I just use sherry cooking whine)
1 cup water
1 pound boneless, skinless chicken breast
(cut into strips or chunks depend on how you like it in your stir-fry)
2 Tablespoons toasted sesame oil
1 Tablespoon cornstarch
1 Tablespoon unbleached all-purpose flour

Combine the soy sauce, sherry, and water in a medium bowl, add the chicken and stir to break up any clumps. Cover with plastic wrap and refrigerate at least 20 minutes or up to 1 hour.

Mix the seasame oil, cornstarch and flour together in a medium bowl until smooth. Drain the chicken in a mesh strainer. Toss the chicken in the cornstarch-flour mixture until evenly coated. Use immediately in a stir-fry. (See Ginger-Stir Fried Chicken and Bok Choy.)

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