Velvet Chicken Bok Choy Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - boneless, skinless chicken breasts cut crosswise into 1/4 inch thick bite size chunks
  • 1 - egg white, lightly beaten
  • 1 tablespoons - plus 1/2 teaspoon cornstarch, divided
  • 2 teaspoons - plus 2 tablespoons rice wine or dry sherry, divided
  • 1/2 teaspoons - salt, divided
  • 3 tablespoons - canola oil, divided
  • 1/3 cups - low-sodium chicken broth
  • 2 teaspoons - low-sodium soy sauce
  • 1/4 teaspoons - ground white pepper
  • 6 cups - water
  • 2/3 cups - chopped scallions, divided
  • 1 tablespoons - finely julienned or minced fresh ginger
  • 1/4 teaspoons - crushed red pepper
  • 8 cups - trimmed and halved baby bok choy
  • Directions:

    1. Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and ¼ teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.
    2. Meanwhile, combine broth, soy sauce, white pepper and the remaining ½ teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.
    3. When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn't clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.
    4. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add ⅓ cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining ¼ teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining ⅓ cup scallions.

    Brief Description

    Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can't find it, use regular bok choy cut into 2-inch segments.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 25 min


    Eating Well

    Posted By:


    Posted On:

    November 29, 2017

    Print Recipe

    Speak Your Mind