Marinated Velveted Chicken for Stir-Fry

Name: Marinated Velveted Chicken for Stir-Fry
Cuisine: Asia, Chinese
Ingredients: 1/4 cup, soy sauce; 1/4 cup, dry sherry; 1 cup, water; 1 pound, boneless, skinless chicken breasts trimmed of excess fat and prepared according to illustrations 1 through 3; 2 tablespoons, toasted sesame oil; 1 tablespoon, cornstarch; 1 tablespoon, unbleached all-purpose flour

Main Courses
Asia
Chinese
Poultry
Chicken

Appears in Cook's Illustrated May/June 2004

What's the key to tender, juicy stir-fried chicken? It's a technique called velveting.

SERVES 4

TIME 20 minutes, plus 20 minutes marinating

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