Description
This easy Chicken and Vegetable Stir Fry with snap peas and carrots is perfect for a quick, healthy weeknight meal!
Equipment
large wok or skillet
Ingredients
For the sauce:
1tbsplow sodium soy sauce or GF tamari, or Coconut Aminos for W30
1tbspfresh lime juice
2tbspwater
1tspcornstarch or arrowroot
For the Stir Fry:
1lbskinless, boneless chicken breast, sliced thin
salt, to taste
1tbspcanola or coconut oil
2tspfresh garlic, minced
1tspfresh ginger, grated
1cupsugar snap peas
1cupcarrots, sliced diagonally
scallions for garnish
Instructions
- Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
Season chicken lightly with salt. Heat a large wok over high heat.
- When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
- Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
- Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
Serve immediately and top with fresh scallions.
Last Step:
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Nutrition
Serving: 1scant cup, Calories: 179kcal, Carbohydrates: 7g, Protein: 27g, Fat: 5.5g, Sodium: 238mg, Fiber: 2g, Sugar: 1.5g
