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–+ servings
Velvet chicken breast strips marinate in a stainless steel mixing bowl.
5 from 3 votes

Quicker Velvet Chicken Breast Marinade

A quicker, more effective velveting method with baking soda and cornstarch. This is the secret to how Chinese restaurants make such tender chicken stir fry!
Prep Time5 minutes
Marinating Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese
Servings: 1 serving
Calories: 286kcal
Author: Kelly (Garlic All Day)

Ingredients

  • 8 to 10 ounces chicken breast, boneless and skinless
  • 1 tablespoon water see Note 1
  • 1 teaspoon Shaoxing wine or sub with more water
  • 1 teaspoon oyster sauce or soy sauce
  • 1 teaspoon garlic powder *optional; see Note 2
  • 1 teaspoon cornstarch see Note 3
  • ⅛ teaspoon baking soda *optional

Instructions

  • Whisk together all the marinade ingredients (1 tablespoon water, 1 teaspoon Shaoxing wine, 1 teaspoon oyster sauce or soy sauce, 1 teaspoon garlic powder, 1 teaspoon cornstarch, and ⅛ teaspoon baking soda) until smooth.
  • Slice 8 to 10 ounces chicken breast, boneless and skinless into strips, anywhere from ¼-inch to ¾-inch thick.
  • Add the chicken to the marinade mixture and mix well to coat all the pieces.
  • Let chicken marinate for at least 15 minutes before using.

Notes

  1. Water: Adds moisture and makes chicken more juicy. Omit if your chicken is already brined.
  2. Garlic Powder is our secret ingredient for making delicious chicken stir fry. Every stir fry recipe is improved by adding some intense garlic flavour!
  3. Cornstarch: Can substitute with potato starch or tapioca starch.

Nutrition

Calories: 286kcal | Carbohydrates: 5g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 567mg | Potassium: 879mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg