And while I’d normally reach for boneless, skinless thighs for stir-fries, the technique that Kevin Pang uses for his new butter-soy chicken and asparagus stir-fry has caught my eye.

Chicken velvet and vegetable stir-fry Feel free to prep the veggies and refrigerate them if you want to get the busy work out of the way first. Makes 4 to 6 servings.

Make Better a Stir Fry by Velveting Your Meat Velvet chicken has been on the scene long before Elvis got in on the hype.

This crowd-pleasing chicken and asparagus stir-fry from Andrew Zimmern is sweet and spicy with moist, tender pieces of chicken in every bite.

The next time you're prepping a protein for a stir-fry, try out this expert-approved method commonly used to tenderize meat at Chinese restaurants.

Chicken – Velvet and cook the chicken. This step helps the sauce cling to the chicken. Vegetables – Stir-fry the aromatics and vegetables (harder vegetables go in first) ...

Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...

The recipe for velvet chicken with asparagus is one of the most delicate Chinese stir-fries, and it is just seasoned with chicken broth, rice wine, white pepper, ginger and garlic.

A range of chicken stir-fry recipes, including kung pao chicken and a mango and peanut sauce version.