Ok, I may be late for the party when it comes to velveting chicken, but I'm so happy I stumbled across this technique. I love making Chinese food at home and for the most part I feel like I've got the flavors down, but not the texture. Ya know how...well...velevety the chicken is from you favorite take out place? That's what I'm missing. Now I know how! It's called velveting (imagine that) and it's so easy. I won't even try to explain it, I will just leave the link. Go there now, you'll be glad you did.