📝 About This Recipe
This vibrant stir-fry captures the essence of Cantonese-style 'Velvet' chicken, resulting in incredibly tender meat cloaked in a glossy, citrus-forward glaze. Unlike heavy, breaded versions, this recipe focuses on fresh aromatics, crisp garden vegetables, and the bright acidity of real lemon juice. It is a sophisticated yet comforting weeknight meal that balances sweet, sour, and savory notes perfectly.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken breast (thinly sliced against the grain)
- 1 tablespoon Cornstarch (for velveting)
- 1 tablespoon Soy sauce (light soy sauce preferred)
- 1 tablespoon Shaoxing wine (or dry sherry)
The Lemon Sauce
- 1/3 cup Fresh lemon juice (about 2 large lemons)
- 1 tablespoon Lemon zest (finely grated)
- 1/2 cup Chicken broth (low sodium)
- 3 tablespoons Honey (adjust for desired sweetness)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 2 teaspoons Cornstarch (to thicken the sauce)
The Stir-fry Vegetables
- 2 cups Broccoli florets (cut into bite-sized pieces)
- 1 piece Red bell pepper (sliced into strips)
- 1 cup Snap peas (trimmed)
- 3 tablespoons Neutral oil (grapeseed or vegetable oil)
For Garnish
- 2 pieces Green onions (thinly sliced)
- 1 teaspoon Toasted sesame seeds
- 4 pieces Lemon slices (very thin for presentation)
👨🍳 Instructions
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1
In a medium bowl, toss the sliced chicken with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of Shaoxing wine. Let it marinate at room temperature for 15 minutes; this 'velveting' process ensures the chicken stays juicy.
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2
While the chicken marinates, whisk together the lemon juice, lemon zest, chicken broth, honey, minced garlic, grated ginger, and 2 teaspoons of cornstarch in a small jug or bowl. Ensure there are no lumps.
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3
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over high heat until it just begins to smoke.
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4
Add the broccoli, red peppers, and snap peas to the wok. Stir-fry for 2-3 minutes until they are vibrant and 'crisp-tender'. Remove the vegetables from the pan and set aside.
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5
Wipe out the wok and add the remaining 2 tablespoons of oil. Carefully spread the chicken out in a single layer.
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6
Let the chicken sear undisturbed for 2 minutes to develop a golden crust, then toss and stir-fry for another 2 minutes until almost cooked through.
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7
Give the lemon sauce mixture a quick whisk to incorporate the settled cornstarch, then pour it into the wok with the chicken.
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8
Toss the chicken continuously in the sauce for 1-2 minutes. The sauce will bubble and transform from cloudy to a translucent, thick glaze.
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9
Add the cooked vegetables back into the wok. Toss everything together for 30 seconds to ensure every piece is coated in the glossy lemon sauce.
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10
Remove from heat immediately to prevent the vegetables from overcooking and losing their crunch.
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11
Transfer to a serving platter and garnish with sliced green onions, sesame seeds, and fresh lemon slices.
💡 Chef's Tips
Always slice your chicken against the grain to ensure the most tender bite. Don't skip the lemon zest; it contains the essential oils that provide the deep citrus aroma. Ensure your wok is screaming hot before adding the chicken to get a good sear without boiling the meat. If the sauce becomes too thick, add a tablespoon of water or broth to loosen it to your liking. Use fresh lemon juice only; bottled juice has a metallic aftertaste that will ruin the delicate balance.
🍽️ Serving Suggestions
Serve over a bed of fluffy Jasmine rice to soak up the extra lemon sauce. Pair with chilled Sauvignon Blanc or a dry Riesling to complement the acidity. For a low-carb option, serve inside large butter lettuce cups. Accompany with a side of steamed edamame topped with sea salt. Serve alongside crispy vegetable spring rolls for a full 'take-out at home' experience.