Silky Velvet Chicken with Snow Peas and Shiitakes

By Sprig Originals ✓ · cooked up in Sprig

A takeout-style stir-fry built the proper way: chicken breast marinated in egg white and tapioca starch so it turns glassy and tender, then tossed with shiitakes, snow peas and a bright ginger-garlic pan sauce made with coconut aminos and apple cider vinegar. No soy, no cornstarch, no sugar — just a fast, glossy weeknight dinner from one skillet.

Ingredients

• 1.5 lb boneless skinless chicken breast, sliced 1/4-inch thick across the grain
• 1 large egg white
• 1 tbsp tapioca starch
• 1 tbsp coconut aminos
• 1/2 tsp fine sea salt
• 1/4 tsp ground white pepper
• 2 tsp toasted sesame oil

• 1/2 cup chicken broth
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tsp honey
• 1 tsp tapioca starch
• 1/4 tsp ground white pepper

• 3 tbsp avocado oil
• 6 oz fresh shiitake mushrooms, stemmed and sliced 1/4-inch thick
• 8 oz snow peas, strings removed
• 1 tbsp finely grated fresh ginger
• 4 garlic cloves, thinly sliced
• 4 scallions, whites cut in 1-inch lengths, greens thinly sliced
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• fine sea salt, to taste

Instructions

1. In a medium bowl, whisk the egg white with 1 tablespoon tapioca starch, 1 tablespoon coconut aminos, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 2 teaspoons sesame oil until smooth and slightly frothy. Add the sliced chicken and massage with your hands for 1 full minute, until every piece is slick and coated. Let it sit at room temperature for 15 minutes (or refrigerate up to 4 hours).
2. In a small bowl or measuring cup, stir together the chicken broth, 3 tablespoons coconut aminos, apple cider vinegar, honey, 1 teaspoon tapioca starch and 1/4 teaspoon white pepper until no lumps remain. Keep it near the stove and stir again right before it goes in the pan.
3. Heat a 12-inch skillet or carbon-steel wok over high heat for 2 minutes, until a drop of water sizzles instantly. Add 2 tablespoons avocado oil and swirl to coat.
4. Add the chicken in a single layer, spreading the pieces apart, and let them sear undisturbed for 90 seconds. Toss and cook 90 seconds to 2 minutes more, just until the outsides turn opaque and white and the pieces are about 80 percent cooked. Transfer to a clean plate — they will finish in the sauce.
5. Return the pan to high heat, add the remaining 1 tablespoon avocado oil, then the shiitakes and a pinch of salt. Stir-fry for 3 minutes, pressing them against the pan, until browned at the edges and no longer squeaky.
6. Add the snow peas and scallion whites and stir-fry 2 minutes, until the peas turn bright green and blister in spots but stay crisp. Add the ginger and garlic and stir constantly for 30 seconds, until fragrant — do not let the garlic brown.
7. Stir the sauce again and pour it into the pan. Bring to a hard bubble, about 45 seconds, stirring, until it thickens enough to coat a spoon.
8. Return the chicken and any resting juices to the pan. Toss for 60 to 90 seconds, until the chicken is cooked through (165°F at the thickest piece) and glazed. Off the heat, stir in 1 teaspoon sesame oil, taste and add salt if needed.
9. Scatter with scallion greens and sesame seeds and serve immediately, while the chicken is still silky.

Chef's tips

Nutrition (per serving, estimated)

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