Recipe from Irene Kuo
Adapted by Melissa Clark
Updated June 18, 2024
- Total Time
- 30 minutes, plus at least 30 minutes’ chilling
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes, plus at least 30 minutes’ chilling
- Rating
- 4(28)
- Notes
- Read community notes
This classic stir-fry recipe, adapted from “The Key to Chinese Cooking” by Irene Kuo, calls for velveting chicken breast, a process of marinating the meat in a mix of egg white, cornstarch, salt and Shaoxing wine, and then blanching it. The extra steps help ensure that the lean chicken stays very tender and silky, even when seared at very high heat. You can use this basic recipe as a template for any chicken stir-fry, varying the vegetables depending on the season and what’s available. Serve it piping hot, with rice on the side. —Melissa Clark
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Ingredients
Yield:3 to 4 servings
- 1pound boneless, skinless chicken breasts, cut crosswise (against the grain) into ⅛-inch-thick slices, 1½ to 2 inches long
- 1tablespoon Shaoxing wine or dry sherry
- 1teaspoon fine sea salt
- 1large egg white
- 1tablespoon cornstarch, plus another 2 teaspoons, if you like
- 5tablespoons neutral oil (peanut, safflower, grapeseed)
- 2ounces snow peas, trimmed and cut in half crosswise (about ¾ cup sliced)
- 8ounces mushrooms (any kind you like), sliced
- 1teaspoon grated fresh ginger
- 1tablespoon soy sauce, more to taste
- 2teaspoons sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
347 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 29 grams protein; 517 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Put the chicken slices into a bowl, and stir in Shaoxing wine and ½ teaspoon salt. In another bowl, beat the egg white until the gel is broken and it thins out slightly (it should not be frothy) and add to the chicken mixture. Sprinkle in 1 tablespoon cornstarch and mix well. Add 1 tablespoon neutral oil and stir until smooth.
Step
2
Refrigerate chicken for at least 30 minutes and up to 2 hours so the coating has time to adhere to the meat.
Step
3
Bring a medium saucepan of water to a boil, then add 1 tablespoon neutral oil. Add the snow peas to a sieve or strainer that fits in the pot. Lower into boiling water for 10 seconds. Pull out the sieve (leaving water in the pot) and rinse snow peas with cold water. (Alternatively, you can put the snow peas directly in the water, stir once with a slotted spoon, then scoop them up and drain in a colander, rinsing well with cold water to stop the cooking.)
Step
4
Lower heat to maintain a gentle simmer. Add in the chicken, stir to separate, and keep stirring gently until the coating turns white, about 1 minute. Drain chicken. (If you’d like a thicker, glossier sauce, whisk 2 teaspoons cornstarch with 1½ tablespoons warm water until the cornstarch has dissolved. Reserve.)
Step
5
Heat a wok or large, heavy skillet over high heat. Once hot, add remaining 3 tablespoons neutral oil, swirl and heat for 30 seconds. Add mushrooms and ginger to hot oil, and stir and flip rapidly for about 30 seconds, or until the color of the mushrooms begins to brighten. Add the snow peas and remaining ½ teaspoon salt, and briskly stir mixture for 1 minute.
Step
6
Add the chicken, soy sauce and reserved cornstarch slurry if using, and stir until the mixture is coated. Add the sesame oil, flip the mixture a few times and cook until the chicken is just cooked through, about 1 to 2 minutes. Serve immediately.
Ratings
4
out of 5
28
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Cooking Notes
James Liu
I would add teaspoon of minced garlic as well to the stir fry after the mushrooms are done so that the garlic doesn't burn. The "velveting" of the chicken is classic. To give the chicken more flavor and kicking up a notch, chicken should be marinated with soy sauce, dry sherry/shaoshing wine, 1/2 teaspoon of white pepper, and 1-2 teaspoons oyster sauce.
Susan
MNO A recipe calling for “ sesame oil “ is calling for just that. When “ toasted sesame oil” is called for it will say so .
Tammi
I would assume they'd say toasted if that's what you should use. Given that toasted sesame oil is a finisher, not a cooking oil, it definitely doesn't seem like that's what they would want here, especially 2 whole teaspoons.
Liz
The sesame oil, added for flavoring at the end of the recipe for flavoring, is toasted sesame oil. In most cases, Chinese recipes that call for sesame oil are referring to toasted sesame oil. Quoting from Irene Kuo's Appendix "Chinese Ingredients," "Thick, light brown in color, and wonderfully aromatic, this oil is made from roasted sesame seeds. ... Do not buy the light yellow cold-pressed American sesame oil; it is not the same thing at all."
MaryLee
Note that the sesame oil here is a "finisher" (see step 6) NOT the heated oil for stir-frying. You could use either toasted or not, but I's be inclined to use toasted for a richer flavor. Toasted is the more common type in Chinese-style recipes; un-toasted appears more often in Middle Eastern cuisine.
Liz
The sesame oil, added at the end of the recipe for flavoring, is toasted. In most cases, Chinese recipes that call for sesame oil are referring to toasted sesame oil. Quoting from Irene Kuo's Appendix "Chinese Ingredients," "Thick, light brown in color, and wonderfully aromatic, this oil is made from roasted sesame seeds ... Do not buy the light yellow cold-pressed American sesame oil; it is not the same thing at all."See also The Woks of Life post: https://thewoksoflife.com/sesame-oil/
Susan
I think toasted sesame oil.
Barbara
I'm betting it's toasted sesame oil- there is already 5 tablespoons of 'neutral oil' earlier in the recipe.
Liz
“The Key to Chinese Cooking” is a terrific cookbook, unfortunately long out of print. In addition to numerous authentic recipes, Kuo provided a wealth of information on techniques (e.g. it's easier to slice partially frozen chicken) and ingredients (e.g. it's toasted sesame oil). The recipes are all delicious, but I sometimes find the seasoning a little subtle. This recipe lists variations with snow peas, bamboo shoots, or thinly-sliced broccoli stems accompanying the chicken and mushrooms.
Liz
“The Key to Chinese Cooking” is a terrific cookbook, unfortunately long out of print. In addition to numerous authentic recipes, Kuo provided a wealth of information on techniques (e.g. it's easier to slice partially frozen chicken) and ingredients (e.g. it's toasted sesame oil). The recipes are all delicious, but I sometimes find the seasoning a little subtle. This recipe lists variations with snow peas, bamboo shoots, or thinly-sliced broccoli stems accompanying the chicken and mushrooms.
Barbara
I'm betting it's toasted sesame oil- there is already 5 tablespoons of 'neutral oil' earlier in the recipe.
MNO
I'm sorry, but this is never clear to me: When a NYT Cooking recipe such as this one calls for "sesame oil," does that mean regular (not toasted) sesame oil?
Tammi
I would assume they'd say toasted if that's what you should use. Given that toasted sesame oil is a finisher, not a cooking oil, it definitely doesn't seem like that's what they would want here, especially 2 whole teaspoons.
Liz
The sesame oil, added for flavoring at the end of the recipe for flavoring, is toasted sesame oil. In most cases, Chinese recipes that call for sesame oil are referring to toasted sesame oil. Quoting from Irene Kuo's Appendix "Chinese Ingredients," "Thick, light brown in color, and wonderfully aromatic, this oil is made from roasted sesame seeds. ... Do not buy the light yellow cold-pressed American sesame oil; it is not the same thing at all."
MaryLee
Note that the sesame oil here is a "finisher" (see step 6) NOT the heated oil for stir-frying. You could use either toasted or not, but I's be inclined to use toasted for a richer flavor. Toasted is the more common type in Chinese-style recipes; un-toasted appears more often in Middle Eastern cuisine.
Susan
I think toasted sesame oil.
Laura Di Battista, Toronto
This recipe is so delicious. It tasted like take out from my favourite Chinese restaurant. It will be on rotation at our house for sure!
diane b
I would definitely make this again! But it took me an hour to make - between prep and boiling water etc. and I used more snow peas than recipe called for.
James Liu
I would add teaspoon of minced garlic as well to the stir fry after the mushrooms are done so that the garlic doesn't burn. The "velveting" of the chicken is classic. To give the chicken more flavor and kicking up a notch, chicken should be marinated with soy sauce, dry sherry/shaoshing wine, 1/2 teaspoon of white pepper, and 1-2 teaspoons oyster sauce.
Susan
MNO A recipe calling for “ sesame oil “ is calling for just that. When “ toasted sesame oil” is called for it will say so .
Liz
The sesame oil, added at the end of the recipe for flavoring, is toasted. In most cases, Chinese recipes that call for sesame oil are referring to toasted sesame oil. Quoting from Irene Kuo's Appendix "Chinese Ingredients," "Thick, light brown in color, and wonderfully aromatic, this oil is made from roasted sesame seeds ... Do not buy the light yellow cold-pressed American sesame oil; it is not the same thing at all."See also The Woks of Life post: https://thewoksoflife.com/sesame-oil/
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