Velveted Chicken or Shrimp Stir-Fry with Lemon Sauce

Velveted Chicken or Shrimp Stir-Fry with Lemon Sauce
Photo by Scott Phillips


  • 1-½ tsp. cornstarch dissolved in 2 Tbs. cold chicken stock or water
  • Finely grated zest of 1 scrubbed lemon
  • ½ cup unsalted homemade or low-salt anned chicken stock
  • 1 small leek (white and light green parts), halved lengthwise, cut crosswise into 1/8-inch slices, and rinsed well
  • 6 oz. asparagus, trimmed and cut on an exaggerated diagonal in 1-inch lengths
  • 6 oz. baby bok choy or Napa cabbage, sliced into wide ribbons (leave the small, tender bok choy leaves whole)
  • 2 tsp. finely chopped garlic
  • + 12 more ingredients
    • 3 Tbs. scallion (green and white parts), cut into thin rings
    • Cooked rice or par-cooked Chinese egg noodles (see note above).
    • 2 tsp. finely chopped fresh ginger
    • 1 small red bell pepper, cut in ¼-inch strips
    • 1 Tbs. sugar
    • 3 Tbs. corn, peanut, or canola oil
    • 1 lb. velveted chicken, shrimp or scallops
    • ½ tsp. kosher salt
    • 1 small yellow onion, cut in half and then in thin wedges
    • ¼ cup fresh lemon juice
    • ¼ to ½ tsp. dried red chile flakes
    • 2 Tbs. soy sauce

In a small dish, combine the garlic, ginger, scallion, and chile flakes; set aside. In a small bowl, combine the lemon juice, zest, soy sauce, sugar, salt, and stock; set aside

View full recipe at Fine Cooking


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