Lyndsay Burginger

Ginger Velvet Chicken Salad

Ginger Velvet Chicken Salad

Have you ever velveted chicken before? Our Ginger Velvet Chicken Salad uses this genius technique to make the best saucy chicken ever.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 lb chicken breast
  • 1 Tbsp cornstarch
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp canola oil
  • 1 egg white
  • pinch salt

For the Sauce

  • 1 1/2 cups orange juice
  • 1/2 cup brown sugar
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce

For The Salad

  • 1 bag broccoli slaw
  • 1 red pepper, sliced thinly
  • 1 cup sprouts


  • Slice the chicken breasts thinly and place in a bowl. To the bowl add cornstarch, rice wine vinegar, canola oil and an egg white. Stir the mixture together and let marinade 30 minutes at room temperature.
  • Meanwhile boil a pot of water. Reduce to medium heat. Add in some of the chicken and let cook 1 minute, stirring to make sure none of the chicken sticks together. Remove with a slotted spoon and drain. Repeat with remaining chicken. Set aside.
  • In a skillet combine the orange juice, brown sugar, rice vinegar, garlic, ginger, sesame oil and soy sauce and bring to a boil. Reduce to a simmer and cook until thickened, about 5 minutes. Add in the chicken and toss to coat. Cook until chicken is cooked through, about 3-5 minutes.
  • To a large salad bowl combine the broccoli slaw and sliced red pepper. Top with the chicken and the sauce. Sprinkle on the sprouts and serve warm.


You can always use the velveting technique for other recipes like stir frys.
We loved serving this warm but this would make a great cold salad as well.

Perfect Pairing

Cool off with this Cucumber Pineapple Agua Fresca
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