• ¼ cup soy sauce
  • ¼ cup dry sherry
  • 1 cup water
  • 1 pound boneless, skinless chicken breast, sliced into 1/4 inch strips
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour


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.


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.

MacGourmet downloadMarinated Velveted Chicken for Stir-Fry. To import, drag image to your MacGourmet recipe box.