Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.
I love making stir fries for dinner, what's better than throwing veggies and protein into a wok and having dinner ready in minutes.
Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). You can serve it as is or over brown rice, quinoa, noodles, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I'm cooking.
This is super quick, so if you plan on making a starch with this, start that first. I finally got around to using Jaden's rice bran oil which is made from the outer layer of the rice kernel where all of the nutrients are found, is high in antioxidants and is perfectly suited for high-heat wok cooking. Of course, you can use another oil that has a high smoke point such as sesame, canola, or grape seed.
This is under 200 calories, Weight Watchers friendly at 5 points, gluten-free, low-carb, clean and can easily be adapted for Paleo.
Paleo note: For those of you who are on a Paleo diet, replace the cornstarch with arrowroot, rice oil with coconut oil and the soy sauce with coconut liquid aminos.
Spring Stir Fried Chicken with Sugar Snap Peas and Carrots
Servings: 4 • Size: just under 1 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 179 • Fat: 5.6 g • Carb: 7 g • Fiber: 2 g • Protein: 27 g • Sugar: 1.5 g
Sodium: 238 mg • Cholest: 0 mg
For the sauce:
- 1 tbsp low sodium soy sauce (or Braggs Liquid Aminos or Tamari for GF)
- 1 tbsp fresh lime juice
- 2 tbsp water
- 1 tsp cornstarch
For the Stir Fry:
- 1 lb skinless, boneless chicken breast, sliced thin
- salt, to taste
- 1 tbsp rice bran oil, or canola
- 2 tsp fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup sugar snap peas
- 1 cup carrots, sliced diagonally
- scallions for garnish
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.