Velvet Chicken With Fried Almonds and Broccolini

“Courtesy of Stephanie Alexander, simple and delicious!”

Ingredients Nutrition

  • 500 -600 g skinless chicken breasts, sliced into strips
  • 1 liter water
  • 1 tablespoon peanut oil or 1 tablespoon vegetable oil
  • 2 tablespoons peanut oil or 2 tablespoons vegetable oil, extra
  • 100 g sliced almonds
  • 2 teaspoons ginger, flinely sliced
  • 2 bunches Broccolini, blanched
  • Velvet Coating
  • 1 egg white
  • 12 teaspoon salt
  • 1 tablespoon rice wine or 1 tablespoon dry sherry
  • 1 tablespoon cornflour


  1. To coat the chicken lightly whisk the egg white in a large bowl but do not let it go frothy. Whisk in the other coating ingredients. Add the chicken strips and mix well and refrigerate for 30 minutes.
  2. Bring the water and 1 tbsp of oil to the boil in a wok. Add the chicken and keep stirring to separate the strips until the chicken pieces turn white, which should take less than a minute. Remove chicken and put into a colander and shake off liquid.
  3. Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop onto paper towels.
  4. Wipe out the wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add the blanched broccolini for a few seconds and then serve with almonds scattered over.

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