Velvet Chicken with Baby Bok Choy

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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.

 Velvet Chicken with Baby Bok Choy
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 55 minutes

  • 1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices

  • 1 egg white, lightly beaten

  • 1 tablespoon plus 1/2 teaspoon cornstarch, divided

  • 2 teaspoons plus 2 tablespoons Shao Hsing rice wine, (see Note) or dry sherry, divided

  • 1/2 teaspoon salt, divided

  • 3 tablespoons peanut oil, or canola oil, divided

  • 1/3 cup reduced-sodium chicken broth

  • 2 teaspoons reduced-sodium soy sauce

  • 1/4 teaspoon ground white pepper

  • 6 cups water

  • 2/3 cup chopped scallions, divided

  • 1 tablespoon finely julienned or minced fresh ginger, (see Tip)

  • 1/4 teaspoon crushed red pepper

  • 8 cups trimmed and halved baby bok choy, (about 12 ounces)

  1. 4 servings, about 1 1/2 cups each

  2. Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 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.

  3. Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.

  4. 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.

  5. 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 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining 1/4 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 1/3 cup scallions.

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
1 vegetable
3 lean meat
2 fat
Carbohydrate Servings
Vitamin A (75% daily value)
Vitamin C (42% dv)
Potassium (17% dv).

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2 replies

Cwinikoff1 2015-11-14 19:07:36 -0600 Report

Would like to know where the notes/tips are on the rice wine and the ginger? How is anyone supposed to do this recipe right without this information?

jimmcq 2013-10-02 13:11:21 -0500 Report

Here's another one which is missing some content, ingredient Shao Hsing rice wine says to see note. No note. The ingredient for ginger says to see Tip. Again no tip. Isn't anyone reading these recipes as they are typed?