AFFILIATE_ID -1 COURSE_ID 0 COURSE_NAME -- CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS 1. Combine the soy sauce, sherry, and water in a medium bowl; add the chicken and stir to break up the clumps. Cover with plastic wrap and refrigerate at least 20 minutes or up to 1 hour. 2. Mix the sesame oil, cornstarch, and flour together in a medium bowl until smooth. Drain the chicken in a mesh strainer. Toss the chicken in the cornstarch-flour mixture until even coated. Use immediately in a stir-fry recipe. INGREDIENTS DESCRIPTION soy sauce DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/4 DESCRIPTION dry sherry DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1/4 DESCRIPTION water DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1 DESCRIPTION boneless, skinless chicken breast DIRECTION sliced into 1/4 inch strips INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT pound QUANTITY 1 DESCRIPTION toasted sesame oil DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 2 DESCRIPTION cornstarch DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION all-purpose flour DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoon QUANTITY 1 KEYWORDS MEASUREMENT_SYSTEM 0 NAME Marinated Velveted Chicken for Stir-Fry NOTE To make the chicken easier to slice, freeze it for 20 minutes, until it is firm but not frozen. Prepare the ingredients for the stir-fry recipes while the chicken marinates. NUTRITION PREP_TIMES PUBLICATION_PAGE SERVINGS 4 SOURCE The New Best Recipe SUMMARY TYPE 102 URL YIELD