Advertisement

Velvet Chicken with Baby Bok Choy

September/October 2011

Your rating: None Average: 3.5 (70 votes)

Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can’t find it, use regular bok choy cut into 2-inch segments.


Velvet Chicken with Baby Bok Choy

13 Reviews for Velvet Chicken with Baby Bok Choy

03/03/2015
boring

If I made this again I would probably use some oyster sauce, a little garlic.

velveting is the way to go
Comments
11/03/2014
Anonymous
Delicious!

Beautiful recipe! Chicken is very soft and flavour is actually incredible. The chinese wine and white pepper make the recipe. I didn't have enough sauce so I made another lot of broth up and mixed through the rice that I served it with. Didn't have enough bok choy so added mushrooms and broccoli. Also added some almonds. Amazing!!!!

Unique flavour
Comments
11/03/2014
Anonymous
Delicious!

Beautiful recipe! Chicken is very soft and flavour is actually incredible. The chinese wine and white pepper make the recipe. I didn't have enough sauce so I made another lot of broth up and mixed through the rice that I served it with. Didn't have enough bok choy so added mushrooms and broccoli. Also added some almonds. Amazing!!!!

Unique flavour
Comments
09/28/2014
Flavorful Chicken!

This chicken came out very moist and flavorful. This is a good way to include Bok Choy as well. The recipe is amazingly delicious as is but my sauce came out a little soupy and I followed this recipe exactly other than substituting regular Bok Choy. I’m not sure if this is intended to be this way so if you want a slightly thicker sauce, I would add a little more cornstarch. Even with the broth, this was very yummy and simmering the chicken prior made it very tender. I really enjoyed this recipe, it’s a keeper!

Velvet Chicken
Comments
07/03/2013
Anonymous
Great and Simple to Make!

My husband even remarked that this dish tasted like it was from a fancy Chinese restaurant. It was easy to make! I really appreciated the note about using regular bok choy instead of baby if not available. This was great!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner