Sauteed Chicken with Sweet Soy and Pea Shoots

1. Prep

Start by prepping your ingredients. Slice the garlic, ginger and fresno chili. Cut the scallions into one inch pieces. Pat the chicken dry and cut into bite size pieces.

2. Sear Chicken

Heat half of the avocado oil in a pan over medium-high heat until shimmering. Add the chicken pieces and spread them out in the pan, seasoning with a pinch of salt. Allow the chicken to sear undisturbed for about 2-3 minutes or until they develop a golden-brown crust. Flip the chicken pieces over and sear for another 2-3 minutes. Once the chicken is seared on all sides, transfer it to a plate.

3. Sweat Aromatics

In the same pan, reduce the heat to medium and add the remaining avocado oil. Add the garlic, ginger, and Fresno chili, cooking them until they are fragrant and the garlic is just turning pale golden.

4. Cook Vegetables

Toss in the scallion batons, stirring them with the aromatics for about a minute until they're slightly wilted but still retain some bite. Pour in the soy sauce and mirin, stirring to lift any browned bits from the bottom of the pan. Then add the brown sugar stirring until it dissolves into the sauce.

5. Finishing Ingredients

Return the chicken to the pan along with the pea shoots. Stir well to combine, ensuring that the chicken is coated in the sweet soy mixture. Let everything cook together for a couple of minutes until the chicken is cooked through and the sauce has thickened slightly. Taste for seasoning, adjusting with more soy as needed.