Unlike in gluey takeout versions of stir-fry, the sauce here is perfectly balanced and light. The Chinese technique of velveting keeps the chicken succulent and tender, and prepping the stir-fry ingredients while the chicken marinates makes this dish fast—maybe even faster than delivery.... Read More
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If your exposure to Chinese food has been limited to delivery or take-out, it's time for a change. Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy. But be careful: Don't use a pan with a non-stick coating for this recipe. The heat required is too high and may damage the finish.