Marinated Velveted Chicken for Stir-Fry

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Appears in Cook's Illustrated May/June 2004

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

SERVES4

TIME20 minutes, plus 20 minutes marinating

Marinated Velveted Chicken for Stir-Fry

WHY THIS RECIPE WORKS

To avoid chicken that got dry and stringy when cooked on high heat, we came up with a solution: We soaked the chicken in a combination brine-marinade to add flavor and moisture. For extra insurance, we dipped the marinated pieces of chicken...

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