Velvet chicken with snap peas and lemon-ginger sauce from The Wok - Recipes and Techniques (page 78) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing wine and snow peas for sugar snap peas.

  • janine_7kjacb on June 07, 2026

    This was just okay.

  • ebalk02 on April 29, 2023

    Echoing the previous comment. Chicken and veg (I used asparagus) were perfectly cooked. It's a very gentle flavor. I ended up adding a bit of additional sesame oil at the end per my own taste.

  • ccanderson210 on September 08, 2022

    Made with brocolli instead of snap peas. Was very tasty. It was very mild with pronounced notes of ginger and lemon. The chicken was moist and soft. The veg had bite and crunch.

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