Thai Turmeric Chicken Stir-Fry (Velveting Method)
Nagi (adapted by JojoM)
A juicy Thai turmeric chicken stir-fry using velveting technique for maximum tenderness. Made with chicken breast, turmeric, a touch of lime, and coriander for fresh, aromatic flavors.
Thai Turmeric Chicken Stir-Fry (Velveting Method)
Nagi (adapted by JojoM)A juicy Thai turmeric chicken stir-fry using velveting technique for maximum tenderness. Made with chicken breast, turmeric, a touch of lime, and coriander for fresh, aromatic flavors.
Chef's Tips
Use thin slices of chicken breast for faster and more even cooking.
Marinate with cornstarch and oil to velvet the chicken and keep it juicy.
Stir-fry in batches to avoid steaming and achieve better browning.
Squeeze fresh lime juice over just before serving for brightness.
Tools Used
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Ingredients
Chicken and Marinade (Velveting)
Finishing and Serving
Instructions
Marinate the Chicken (Velveting)
- 1
In a large bowl, combine fish sauce, oyster sauce, brown sugar, turmeric, white pepper, ground coriander, neutral oil, and cornstarch.
- 2
Add the thinly sliced chicken breast and toss until well coated.
- 3
Marinate for 20–30 minutes.
Stir-Fry the Chicken
- 1
Heat a wok or large skillet over medium-high heat until very hot.
- 2
Add a drizzle of oil and stir-fry the chicken in batches for 3–4 minutes until golden and just cooked through.
- 3
Return all chicken to the pan and stir for another 30 seconds to combine.
Finish and Serve
- 1
Turn off the heat and immediately squeeze fresh lime juice over the chicken.
- 2
Toss briefly and serve with jasmine rice and cucumber slices.
Nutrition Facts
Serving Size: 1 portion (~170g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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