Chinese Velvet Chicken and Brussel Sprouts Stir Fry Recipe ~ Brussels Sprouts

Chinese Velvet Chicken and Brussel Sprouts Stir Fry Recipe ~ Brussels Sprouts


We love brussel sprouts and I’m always
looking and trying new recipes using sprouts. Tonight I’m making a Chinese
velvet chicken and Brussel sprouts stir-fry. The chicken is velvety soft
tender and the sprouts add lots of flavor and texture. All stir-fried with a
delicious Chinese sauce. I’m Tess and welcome to my kitchen. I’m starting by preparing the chicken I
have about a pound of thinly sliced boneless chicken breasts. You want the
pieces bite-sized and sliced about 1/8 of an inch thick.
I’m adding in a pinch of salt and about an eighth of a teaspoon of white pepper.
If you don’t have white pepper you can use black. In goes 1 large egg white and
3 to 4 tablespoons of cornstarch. I’m adding in 3 tablespoons and stirring to
see the consistency. You want the chicken pieces thoroughly coated to the point
they are sticky and won’t absorb any more. Setting the chicken to the side
while I prepare my sauce and prep the vegetables. For the sauce, I have a half a cup of
water and I’m adding in a tablespoon of light soy sauce, 1 teaspoon of dark soy
sauce and this is gonna add some color, 2 tablespoons of oyster sauce, 1 tablespoon
of shaoxing wine or Chinese cooking wine or you can use rice vinegar, 1 tablespoon
of sugar and 2 teaspoons of cornstarch for a thickener. Giving that a good mix
and setting to the side. I have everything prepped and ready. Here
I have a pound of Brussel sprouts that I cleaned and cut into halves and the
bigger ones I cut into quarters. Don’t they look good?!!! I have a pot of boiling
water and I’m going to blanch my carrots and sprouts for a couple minutes until
they are tender and then place them in a cold water bath to stop the cooking
process. This also helps to retain their vibrant color! Just a reminder that I would leave the
recipe and the list of ingredients for this Chinese velvet chicken and Brussel
sprouts stir-fry below this video. Also remember to like and subscribe if you
enjoyed this video recipe and click the bell to make sure you receive
notification of all my future video recipes. We are not done with that water yet. I’m
going to cook the chicken in the water. We are actually poaching the chicken and
this will give it a super soft velvety texture. Just add the chicken pieces to
the water and they will sink to the bottom. You will want to do this in two
batches and remember not to overcrowd the pan. Once you have the chicken in the
water give it a gentle stir to make sure nothing is sticking to the bottom. As the
chicken cooks it will float to the top and this is going to take about three to
four minutes. Once done, remove the chicken and set to the side. Don’t worry
it won’t stick together . I’ve already made this velvet chicken in batches and
refrigerate it for the next day. It stores really well. I’ve also used this velvet chicken
technique in some of my other Chinese stir-fry recipes. You can visit these
video recipes in my Asian recipe playlist and I will also leave links
below this video. Okay! I think we are ready to make the
stir-fry happen. This recipe does take several steps but it is well worth it. In
my skillet on medium-high heat I’m adding in about three tablespoons of
vegetable oil, one tablespoon of minced garlic and 1 large diced onion. Cooking
and stirring for a minute or two and then I’m adding in my blanched carrots
and Brussel sprouts.Ggiving that a good but gentle stir. I’m being careful not to
break apart my sprouts too much. Now I’m adding in the chicken and
pouring over my sauce. Remember to give the sauce a good stir before pouring to
get all that cornstarch up off the bottom. Everything is cooked at this
point and now we were waiting for the sauce to come up to a boil, thicken and
coat everything with that deliciousness. This will take about 1 to 2 minutes and
continue to stir until everything is coated. You can see the dark soy sauce has given
everything a great color. If you like Chinese stir frys and sprouts you are
going to really enjoy this meal. You can add the vegetables that you like and
maybe even spice it up with some chili garlic sauce or sriracha. The chicken is
so soft and tender using this velvet cooking technique. It’s so easy to
prepare and cook and the results are incredibly good. I hope you give this
Chinese velvet chicken and brussel sprout stir-fry a try and enjoy. if you like this video recipe please hit
the like and subscribe button. Remember to hit the bell next to the subscribe to
make sure that you get my future video recipes. You can also find me on Facebook
and at my website. Feel free to share this recipe and my channel with your
friends and family. And until next time… Much Love!

18 thoughts on “Chinese Velvet Chicken and Brussel Sprouts Stir Fry Recipe ~ Brussels Sprouts

  1. Wow Tess, I just learned a lot from this video. The chicken in particular. I have just been placed on a lifetime diet change and will be doing some stir fries minus onion and garlic or spices, but I think the soy should help to flavor everything, don't you. I love your most informative video recipes. I think you are a fantastic good. Thank you so much and have a wonderful week. Claudia

  2. Awesome. Instead of always frying the chicken u just boiled it n its much more easier rather than making a mess while frying…👍

  3. Looks delicious! I love how you made your chicken the velvet way. I have always wondered how Chinese restaurants make this tender soft velvety chicken.
    Thank you for sharing your video. I want to try your cashew chicken. I can't wait to make it.

  4. Ok so i constantly crave and make mushroom chicken but my husband doesn't prefer mushrooms. So i made this recipe instead this time… Every person of every age loved it and he said it was great and better with sprouts than mushrooms. I increased the sauce by 50% and added mungbean sprouts. So delicious 😋. Thank you Tess. I never thought of brussel sprouts for stir fry. Awesome.

  5. Fascinating! I just mastered Chinese take out! I thought the sauce was missing something, maybe use brown sugar next time? But the family loved it!! And I did too but missing something in the sauce. Maybe chopped up green onion tops.

  6. Ok i am very bad in giving reviews but i had to do for this recipe omgggg i made this today and it came out super delicious. The chicken was soooo soft and tender just like a restaurant. I live it. Thank u sooooo much for this recipe specially how to make velvety chicken..

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