Marinated Velveted Chicken For Stir-Fry - cooking recipe

Ingredients

1/4 cup soy sauce
1/4 cup dry sherry
1 cup water
1 lb boneless skinless chicken breast, trimmed of excess fat
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour

Preparation

Combine soy sauce, dry sherry, and water in medium bowl.
Add chicken and stir to break up clumps.
Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
Mix sesame oil, cornstarch, and flour in medium bowl until smooth.
Drain chicken in strainer; press out excess liquid.
Toss chicken in cornstarch/flour mixture until evenly coated.
Use immediately for stir-fry.