How to Velvet Chicken: Velveted Chicken Stir Fry Recipe

If you’ve ever wondered why takeout chicken tastes so tender and juicy, the secret is a Chinese cooking technique called velveting. And no, it’s not complicated. With just a few pantry staples and a little time, you can recreate that restaurant-quality texture at home. In this blog, we’ll break down exactly how to velvet chicken, why it works, and how to turn it into a quick, macro-friendly stir fry.

What Is Velveting?

Velveting is a method of tenderizing meat through the use of baking soda. This is a technique often found in your favorite Chinese restaurants. There isn’t one “right way” to velvet chicken, but today we are going to implement a foolproof method that is guaranteed to pack in the flavor and keep your chicken tender. 

The most common velveting methods include using:

• Baking soda (aka bicarbonate of soda) to break down proteins
• A light marinade that includes soy sauce, cornstarch or arrowroot, and Shaoxing wine to add flavor
• Searing the marinated meat before finishing with the vegetables and serving over rice

Why Should You Velvet Chicken?

Velveting improves texture and flavor without needing a long marinade or complicated prep. Here’s what you get:

• Tender, juicy chicken that falls apart in your mouth while being full of flavor
• Better sauce absorption, since the marinade penetrates all the way through the meat
• A quick, high-protein meal that’s great for meal prep or busy weeknights

Is this recipe Gluten Free? 

The flavorings and sauces found in typical Chinese cuisine often have gluten to achieve the correct consistency. While these sauces are traditional, we live in a wonderful age where gluten free options exist. This recipe can be made completely gluten free. Just follow the suggestions below and double check anything you add in. Remember, gluten is hiding in the most obscure places, it is always better to check your ingredient labels. 

Final Tips on How to Velvet Chicken

• Don’t skip the baking soda. It’s the key to breaking down the chicken’s protein fibers.
• Stick to the marinade ratios. Too much baking soda will make the texture spongy.
• Use high heat when cooking. This locks in moisture and gives the chicken a bit of a sear.
• You do not need a Wok. While stir fry is traditionally made in a wok, a regular skillet works just fine for this recipe—no need to run out and buy special equipment. 
• Customizable to your macros. One of the best parts about this dish is how easy it is to adjust. You can scale the rice, veggies, or chicken to fit your goals. Just make sure to keep the chicken-to-marinade ratio the same for proper velveting. Otherwise, feel free to mix and match to hit your macros.

Velveted Chicken Stir Fry

Course: Dinner

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

512

kcal

Velveted chicken stiry fry recipe. Learn how to velvet chicken, why it works, and how to turn it into a quick, macro-friendly stir fry.

Ingredients

• 16 oz chicken breast, sliced into thin strips

• 1 cup white rice

• 2 cups stir fry vegetable mix (frozen or fresh)

• 1 tbsp avocado oil

• For the Velveting Marinade:

• 1 tsp baking soda

• 1 tsp soy sauce (or Tamiri for GF)

• 1 tsp oyster sauce (make sure GF if needed)

• 1 tsp rice vinegar

• 1 tsp sesame oil

• 1 tsp arrowroot starch (or cornstarch)

• 1 tsp Shaoxing wine (or dry sherry cooking wine for GF)

• 1 clove fresh garlic, minced

• 1 tsp fresh grated ginger

Directions

• Slice the chicken breast into thin strips, about ¼–⅛ inch thick (3–6 mm). Thin slices ensure the marinade penetrates evenly and the chicken cooks quickly.
• In a bowl, combine the sliced chicken with all the velveting ingredients. Stir to coat thoroughly. Cover and refrigerate for at least 45 minutes. 
• While the chicken marinates, rinse the rice until the water runs clear. Soak it using the knuckle method and cook it so it's ready to serve when the stir fry is done.
• Heat a skillet (a wok is great but optional) over medium-high heat. Add avocado oil and let it heat until shimmering. Toss in the velveted chicken and cook for 3 minutes, stirring occasionally. Then add the veggies and continue cooking until the chicken reaches 165°F internally and the veggies are cooked through.
• Scoop the stir fry over a bed of hot, fluffy rice and dig in.

Recipe Video

Nutrition Facts

• Total number of serves: 2
• Calories: 512kcal
• Fat: 14g
• Carbohydrates: 38g
• Protein: 57g

Ready to Try It?

Now that you know how to velvet chicken, you’ve unlocked a simple, game-changing technique that elevates any basic stir fry. Bookmark this recipe and get ready for a better bite every time.