Beef and Broccoli Stir Fry Recipe America's Test Kitchen Kids

Velveting chicken is a Chinese technique that keeps meat incredibly tender and juicy. Here'due south how it works.

ⓘ

Whether information technology's mastering fluffy rice or the perfectly balanced sweet-and-sour sauce, information technology's catchy to recreate favorite Chinese eating house dishes in your own kitchen. (Though, these takeout copycat recipes definitely come shut!) In particular, the soft, melt-in-your-rima oris texture of a chicken stir-fry just doesn't taste the same at habitation. Then what'southward the secret?

Velveting craven. In the cooking earth, the term velveting means to laissez passer through hot oil or hot water for a brief period of cooking time. It's a popular Chinese technique that is used to lock in the meat's juices and go on it moist and tender. And good news, this technique can be used on any blazon of meat. (Velvet pork chops, anyone?) Velveting may be a restaurant trade secret, merely this cooking technique is so easy whatsoever home melt tin master information technology with ease.

How to Make Perfect Velvet Craven

You'll Need

• one pound boneless, skinless chicken breasts, cutting into one-inch pieces
• 1 egg white, beaten
• 1 tablespoon soy sauce
• i teaspoon cornstarch
• 1/8 teaspoon white pepper (black is OK too)

Tools:

• Resealable plastic bag

Footstep 1: Get mixing

In a small-scale bowl, beat the egg white. Then combine the egg white, soy sauce and cornstarch into a large resealable plastic handbag. Give it a gentle shake to combine.

Pro tip: Alternatively, you tin can use carmine vino vinegar to replace the soy sauce in the mixture.

Step 2: Glaze the chicken and let it sit down

Add the chicken to the bag, seal information technology up and turn to glaze. Middle it to make sure every inch of the chicken is thoroughly covered. Then, popular the chicken into the refrigerator for at to the lowest degree 30 minutes.

Pace 3: Poach it

When the chicken is done marinating, it's time to go cooking. Bring a pot of salted water to a eddy. Carefully drop in the chicken and melt for nigh three minutes until the chicken is just cooked through. (The meat should turn from pink to a milky white.) Carefully strain the chicken using a slotted spoon and transfer to a plate lined with newspaper towels to dry.

Psst! Learn how to poach craven perfectly with expert communication from our Test Kitchen.

Step 4: Fry, fry, fry.

Get stir-fryin'! In one case your craven is completely dry, add it into your favorite stir-fry recipe. Despite the actress steps, you'll discover that velveting chicken is completely worth it. It means juicier, more flavorful craven in every bite.

Merely don't stop at that place. That juicy velvet chicken is perfect for incorporating into other dishes, too. Attempt it in quesadillas, casseroles, chilis—and our 100 other recipes put leftover chicken to work!

Try more than of our favorite Chinese-inspired dishes.

Quick Chicken Fried Rice

After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York Get Recipe Endeavor this accurate tanghulu recipe next!

Instant Pot Sesame Chicken

Your family unit will love the flavorful sauce in this Instant Pot sesame chicken. And you lot'll love how quick and easy it is for a weeknight dinner! If you serve gluten-free meals, use tamari instead of soy sauce. — Karen Kelly, Germantown, Maryland

Y'all'll find this recipe—and many more—in our collection of Chinese chicken recipes.

Shrimp Egg Foo Young

If you love Chinese food every bit much as I do, you'll appreciate this shrimp egg foo young that features all the flavour without all the fatty and calories. The hush-hush lies in using only the egg white instead of the whole egg. —Quimberley Rice, Decatur, Georgia

Slow-Cooker Mongolian Beefiness

This irksome-cooker Mongolian beef uses inexpensive ingredients to offering big flavor in a small corporeality of time. Information technology'due south easier than getting takeout! Ready your Crock-Pot on high for 2 to 3 hours to whip it upwards fifty-fifty quicker. —Gustatory modality of Home Test Kitchen

We can't go plenty of these authentic Asian recipes.

Glutinous Sesame Cauliflower

Sesame chicken is ane of my favorite takeout dishes, but I'm doing what I can to cut unnecessary calories and fatty. This glutinous sesame cauliflower recipe gives me an alternative that uses fresh vegetables and never compromises on flavour. —Anthony Ashmore, Bohemia, New York

Crispy Crab Rangoon

My husband loved the appetizers we ordered at a Chinese eating place and so much that I was determined to develop a crab rangoon recipe to make them at domicile. After two more trips to the restaurant to taste them again and about four home trials, I had them perfected. —Cathy Blankman, Warroad, Minnesota

Cashew Craven with Bok Choy

With bok choy and red pepper, this lite and lively entree is not only colorful only delicious likewise. Your family will ask you to set it all year long! —Taste of Domicile Examination Kitchen, Milwaukee, Wisconsin

You'll love these other bok choy recipes, as well!

Quick Craven Lo Mein

I can throw this craven lo mein together on a weeknight when my kids are doing their homework. It uses frozen veggies, which I always have on manus, and so I don't need to run to the grocery store for ingredients. —Natasha Kennedy, Orlando, Florida

Slow-Cooker Beef and Broccoli

I love introducing my kids to all kinds of flavors. This Asian-inspired slow-cooker beef and broccoli repast is one of their favorites, so I serve it ofttimes. —Brandy Stansbury, Edna, Texas

Perfect Sushi Rice

At that place'southward a lot more than y'all tin do with sushi rice too making bootleg sushi. Use information technology to create a healthy rice bowl, constrict it into a lettuce wrap topped with grilled meat or employ it as a base for your favorite stir-fry. —Taste of Home Test Kitchen

Black Pepper Chicken Stir-Fry

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so yous may want to serve information technology over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota

Ginger-Pork Wontons

A flavorful, juicy pork filling is jazzed upward with a delicious affect of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. —Sandra Parton, Halifax, Nova Scotia

Mandarin Pork Stir-Fry

When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. —Laurie Martignon, Niagara, Wisconsin

Asian Chicken Dumplings

To gloat my two daughters' heritage, we occasionally make Chinese food, specially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified information technology using ground chicken so we can have them someday, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania (Dumplings are also considered to exist a lucky Chinese New Year food.)

Kung Pao Chicken

My family loves the kung pao chicken from our favorite Chinese restaurant. Just in less time than it takes for the commitment guy to arrive, we can be earthworks into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia

Broccoli Beef Lo Mein

My family loves pasta, but I'm always looking for dissimilar ways to prepare it. This dish is better than any Chinese restaurant diverseness I've tried.—Joan Crandall, Burlington, Connecticut

Crab Egg Foo Yong

Relish a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would make it any eating place. —Beverly Preston, Fond du Lac, Wisconsin

Slow-Cooker Malaysian Craven

Malaysian food has influences from the Malays, Chinese, Indians, Thai, British and Portuguese. In this dish, Asian ingredients combine for maximum flavor and sweetness potatoes thicken the sauce as the meal slowly cooks. —Suzanne Banfield, Basking Ridge, New Jersey

Chicken Pot Stickers

Craven and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. —Jacquelynne Stine, Las Vegas, Nevada (These dumplings are a must-have menu item for any Chinese New Year political party!)

Turkey Lo Mein

"I substituted turkey for pork in this classic Chinese recipe," reports Leigh Lundy of York, Nebraska. "Information technology was a hit at our church potluck. My husband and ii children love it, too."

Chinese Scallion Pancakes

Unlike American pancakes, cong yous bing (Chinese scallion pancakes), are made from a dough instead of a batter. The tasty appetizers are the perfect sponge for mopping up extra sauce and can exist fabricated ahead of fourth dimension for convenience. Just wrap a light-green onion pancake in foil and reheat in the oven. —Jenni Precipitous, Milwaukee, Wisconsin

Almond Ginger Cookies

Think outside the box this season and enjoy these traditional Chinese cookies, each 1 topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin

Garlic Chicken & Broccoli

This unproblematic riff on Chinese craven proves you can savor the takeout gustation you crave while nevertheless eating right. —Connie Krupp, Racine, Wisconsin

Unproblematic Sesame Chicken with Couscous

I created this dish afterwards my three kids tried Chinese takeout and asked for more than. To brand things like shooting fish in a barrel for myself, I typically apply a rotisserie craven from the deli. —Naylet LaRochelle, Miami, Florida

Amazing Slow Cooker Orangish Chicken

I love Chinese takeout nutrient, but I know that it's very high in sodium and fat. And so I got to piece of work at home and created a healthier version. At present I accept peace of mind knowing what ingredients are in this dull cooker orangish chicken and that information technology'due south better for my family. —Barbara J. Miller, Oakdale, Minnesota

Tofu Grub Mein

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If y'all have time, ane style to gear up it is to cut the tofu cake in half and wrap well in a terry kitchen towel. Let it sit down in the fridge for at least an hour to absorb excess water. For a consummate meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon

Pork & Rice Meatballs

My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS

Chinese Spinach-Almond Salad

This recipe combines power-packed spinach, a good source of vitamins A and Chiliad, with other veggies, lean meat and crunchy, eye-healthy almonds. Reduced-fatty dressing adds a lite Asian flavour and touch to each hearty serving. Mary Ann Kieffer - Lawrence, Kansas

Like shooting fish in a barrel Pot Sticker Soup

Since my hubby and I have soup often, I'thou always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were succulent. Rice vinegar provides simply the right tang, and the dark-green onions and carrots add together color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long mode, simply you can always add a bit more. —Darlene Brenden, Salem, Oregon

Asian Slow-Cooked Short Ribs

After a long twenty-four hour period of sledding, the aroma of these beautiful short ribs says welcome domicile. Warm and comforting, they brand a worthy depression-maintenance dinner. —Amy Chase, Vanderhoof, British Columbia

Chinese Chard with Almonds

The chard in my garden inspires all kinds of recipes. This 1 makes a slap-up side dish, especially in leap and summertime. —Nancy Heishman, Las Vegas, Nevada

Asian Wraps

This recipe is just similar any other Asian wrap but with more flavor, a healthy twist and the convenience of a wearisome cooker. Instead of ordering Chinese, try making these yourself. —Melissa Hansen, Ellison Bay, Wisconsin

Quick Sesame Chicken Noodles

I love playing around with unlike ingredients and spices in my stir-fry recipes. As my children get older, I accept more than evenings when I need to whip up dinner speedily, and this dish with chicken strips and ramen noodles fits the bill deliciously. —Heather Chambers, Largo, Florida

Healthier-than-Egg Rolls

Frying anything at dwelling is a little intimidating for me, merely I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, yous tin can employ this as the filling! —Sue Mitchell, Leakey, Texas

Cashew Craven with Ginger

There are lots of recipes for cashew craven, but my family unit thinks this one stands alone. We honey the flavor from the fresh ginger and the crisis of the cashews. Another plus is it'due south piece of cake to gear up. —Oma Rollison, El Cajon, California

Crispy Baked Wontons

These quick, versatile wontons are nifty for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a big batch, freeze half on a floured baking sheet, so shop in an airtight container. —Brianna Shade, Beaverton, Oregon

Snow Peas & Beef Stir-Fry

Skip greasy takeout nutrient and get for this healthy and fast dinner that's then much more enjoyable. To get in fifty-fifty easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). —Donna Lindecamp, Morganton, North Carolina

Crispy Orange Chicken

We enjoy these tangy nuggets so many ways—over noodles or rice, in sandwiches, fifty-fifty on peak of lettuce and cabbage. —Darlene Brenden, Salem, Oregon

Five-Spice Chicken Wings

Bird is the word when it comes to these wings. They're baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado

Spicy Beef & Pepper Stir-Fry

Call up of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida

Baked Pot Stickers with Dipping Sauce

Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet rut. —Taylor Marsh, Algona, Iowa

Easy Chow Mein

Some years ago, our daughter welcomed me dwelling house from a infirmary stay with this Asian dish and a re-create of the recipe. Now I freeze leftovers for fast future meals. —Kay Bade, Mitchell, South Dakota

Pineapple Shrimp Stir-Fry

I came upwardly with this recipe for a luau-themed political party and served it with sliced papaya, mango and avocado. Delish! If yous don't intendance for coconut, sprinkle with chopped macadamia basics instead. —Trisha Kruse, Eagle, Idaho

Pork & Vegetable Spring Rolls

I idea rice newspaper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or repast. I likewise make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri

Learn how to make spring rolls.

Chinese-Style Ribs

When I was working ii jobs, ho-hum cooking was my way of life. Sometimes I had more than than one slow cooker going at a fourth dimension to help me feed my family delicious dwelling house-cooked meals. It's nice to walk in afterwards a hard day's work and take dinner ready. I promise y'all concord these ribs are quick, piece of cake and delicious. Enjoy! —Paula Marchesi, Lenhartsville, Pennsylvania

Beef & Spinach Lo Mein

If you lot like a good stir-fry, this beef and spinach lo mein will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio

Quick Craven & Broccoli Stir-Fry

This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with craven, seafood, pork or beefiness. Add whatsoever veggies yous accept on hand. —Kristin Rimkus, Snohomish, Washington

Baked Egg Rolls

These egg rolls are depression in fat merely the crispiness from baking volition fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska

Discover the divergence between egg rolls and spring rolls.

Ho-hum-Cooker Sweet-and-Sour Pork

Chinese nutrient is a large temptation for united states, and so I lightened upwards a favorite takeout dish. Every bit the pork cooks, the olfactory property is beyond mouthwatering. —Elyse Ellis, Layton, Utah

Saucy Beef with Broccoli

When I'chiliad looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce fabricated with garlic and ginger. —Rosa Evans, Odessa, Missouri

Spicy Orangish Craven

I created a citrusy version of General Tso's craven. Top with sesame seeds and green onions, roasted ruddy peppers and sugar snap peas. —Paula Williams, Covington, Kentucky

Shrimp Fried Rice

This delectable shrimp fried rice is filled with colour and sense of taste that makes information technology vanish fast. Our family unit of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when yous need a dissimilar primary dish or brunch particular. —Sandra Thompson, White Hall, Arkansas

Chicken and Pineapple Stir-Fry

We love how the snappy veggies and pineapple make this stir-fry taste fresh and vivid. Add brown sugar and you get a sweet-and-sour dish that'southward packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa

Baked Crab Rangoons

When I'm dining out, crab rangoons are ane of my go-to dishes. I decided to create a better-for-you version at dwelling. —Emily Higgins, Wingdale, New York

Sugariness & Sour Pork

My grandmother made this for me on Valentine'southward Mean solar day when I was a child. At present I make it for my children on Valentine's. I usually brand brown rice or rice noodles and add thinly sliced Bok Choy to upwards the vegetable intake. I've never had leftovers. —Barbara Hinterberger, Buffalo, New York

Healthy Steamed Dumplings

My family loves Chinese food, but it'southward hard to find salubrious choices in restaurants or at the grocery store. So instead, I brand these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When nosotros are done, we have lots of dumplings to put in the freezer for months to come. —Melody Crain, Houston, Texas

Ginger Steak Fried Rice

Perfect for an cease-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and information technology will be easy to cut into thin slices. —Simone Garza, Evansville, Indiana

Mushroom Pepper Steak

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that'due south not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California

Orange Ginger Craven

This twist on a pop Chinese takeout dish is one of my hubby's best favorites. We spoon it over rice. —Toni Schilz, Army Post Office

Almond Vegetable Stir-Fry

While broccoli florets and chunks of ruby-red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that circular out the flavor. —Mary Relyea, Canastota, New York

Sweetness Gingered Chicken Wings

I first tasted this delicious craven dish when I attended a form on using honey in cooking. When I set up this recipe for a party, it's one of the outset dishes to disappear! —Debbie Dougal, Roseville, California

Asparagus Beef Lo Mein

This springtime beef lo mein recipe is as easy as information technology gets. Ramen noodles make it extra fun. —Dottie Wanat, Modesto, California

Sirloin Stir-Fry with Ramen Noodles

I created this recipe when I was peckish practiced Chinese nutrient. The leftovers taste just as yummy when reheated the next day. —Annette Hemsath, Sutherlin, Oregon

Zesty Orangish Beef

I put this recipe together in the morning time before I leave for piece of work. In the evening, the astonishing aroma greets me when I open the door. All I have to exercise is rapidly cook some rice, and dinner is served. —Deborah Puette, Lilburn, Georgia

Wonton Pot Stickers with Soy Reduction

Bok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers—full of sausage, cilantro, ginger, and onion—freeze and so well, I always make large batches. Then I have extras to pull out of the freezer at a moment'due south find.—Michael Angelo, Spring, Texas

Up Side by side: How to Make Baba's Chinese Beefiness Noodle Soup

pearcedurry1971.blogspot.com

Source: https://www.tasteofhome.com/article/secret-technique-key-tender-juicy-stir-fry-chicken/

Share this post