Gingery Stir-Fried Chicken and Bok Choy
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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.
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...
