Ginger Velvet Chicken Salad 

Prep Time: 10 minutes | Cook Time: 10 minutes



  • 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


Cutting Chicken

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.

Adding Chicken to pot

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.

Cooking sauce for chicken

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