You NYT Cooking subscribers are probably saying “I saw this!” Yes, I read about this too and decided to give it a test drive. Is this really the way to keep chicken breast from drying out in a stir fry? And if so, why is it not common knowledge? Apparently this is the traditional meat prep method in Chinese restaurants that makes even your boxed carry out taste great! So for all you folks who recently read about this little secret but haven’t tested it out, I’m here for you. And for all you who do not subscribe to NYT Cooking, here is the secret…altered slightly by incorporating other methods of velveting and tested with a new recipe, Cashew Chicken with Snap Pea Pods…free of charge and advertising!

Admittedly when I prepare a chicken stir fry, I usually use chicken thighs, the dark meat that tends to never dry out. So I was very excited to try the Chinese technique of “Velveting” which claims to keep chicken breasts moist and tender no matter how you serve it. After thorough research I discovered there are multiple recipes for velveting chicken, or any meat for that matter. The key ingredient is the cornstarch. But I like the addition of the egg white which helps lock in the moisture. Here is all you need to do…

Velveting Chicken

2-3 chicken breasts, depending on size, about 1 1/2-2 lbs
1 egg white
1 tablespoon vegetable oil
2 teaspoons soy sauce
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt

Slice chicken breast against the grain into 1/4″ slices.

Whisk all ingredients listed above except chicken breasts together until well blended.

Add chicken breast pieces and massage into egg yolk mixture with your fingers for a least one minute. Refrigerate 30 minutes or longer. This can marinate for up to 24 hours.

This marinated meat can now be either deep fried or boiled in water. Being on a sailboat, we’re opting to boil the chicken. Deep frying on a boat has all sorts of pitfalls like splattering oil all over your galley and spilled hot oil on your gimbaled stove, let alone the issues of discarding the used oil. Plus it’s healthier. So boiling water it is!

Bring a large pot of water to a full boil. Quickly add the chicken, stir, and let it simmer and boil for 60 seconds, or just until it turns opaque. Drain and set aside. It will be about 80% cooked at this point. The chicken will be cooked again in the stir fry so don’t worry if it seems under cooked. You are now ready to prepare the meal.

Cashew Chicken with Snap Pea Pods

1 1/2 -2 lbs of “velveted,” chicken breast pieces
2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon packed brown sugar
1 teaspoon cornstarch
1 teaspoon salt
1 1/2 cups snap peas, trimmed
1/2 cup roasted unsalted cashews
1 red bell pepper, diced (optional)

4 cups of cooked rice
Garnish with sesame seeds and chopped scallions

Mince the ginger and garlic. Whisk together the hoisin sauce, soy sauce, sesame oil, rice vinegar, brown sugar, cornstarch and salt until smooth; set aside.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Sauté the garlic and ginger until fragrant. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Add the red pepper, if using and continue sautéing until pepper starts to soften.

Stir in the cashews to lightly toast, about 1 minute.

Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.

Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce. Garnish with sesame seeds and minced scallions and serve. You will be surprised how juicy and tender the chicken is. Velveting makes a big difference.