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Chicken Stir Fry with Snap Peas and Carrots

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Spring chicken stir fry with snap peas and carrots, sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.

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.Chicken Stir Fry

I love making stir fries for dinner, what’s better than throwing veggies and protein into a wok and having dinner ready in minutes.  More easy stir fry recipes I love are Broccoli Beef Stir Fry, 10-Minute Soba Noodle Stir Fry and this popular Orange Chicken.

Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). I have made this with  Chicken and Zucchini or Chicken and Broccoli to name a few. You can serve it as is or over brown rice, quinoa, noodles, cauliflower “rice”, 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. What’s better than satisfying those takeout cravings without all the heavy fried flavors.

Tips on How to Make Chicken Stir Fry:

Make sure when you are ready to cook your meat, the wok is already very hot. If you don’t have a wok, use a large skillet.

When it comes to making that authentic Chinese stir-fry, one of the most important things is the way you slice your chicken. The thinner the chicken the more tender it becomes and the better it is for reheating too.


To make it easy to cut the chicken thin for stir frying, freeze the chicken for about one hour before slicing.

When it is partially frozen you can easily slice the chicken very thinly against the grain. Don’t worry about the chicken being frozen. Since the slices are so thin they will thaw back out in just a couple of minutes.

By cutting against the grain we are making the bites very tender and easy to chew through, especially upon reheating!

More Asian Chicken Recipes you might enjoy:

Spring Stir Fried Chicken with Sugar Snap Peas and Carrots

5 from 9 votes
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.
Course: Dinner
Cuisine: Asian, Chinese
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.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 scant cup


For the sauce:

  • 1 tbsp low sodium soy sauce or GF tamari, or Coconut Aminos for W30
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch or arrowroot

For the Stir Fry:

  • 1 lb skinless, boneless chicken breast, sliced thin
  • salt, to taste
  • 1 tbsp canola or coconut oil
  • 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.

Last Step:

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Serving: 1 scant cup, Calories: 179 kcal, Carbohydrates: 7 g, Protein: 27 g, Fat: 5.5 g, Sodium: 238 mg, Fiber: 2 g, Sugar: 1.5 g


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105 comments on “Chicken Stir Fry with Snap Peas and Carrots”

  1. Avatar photo
    Sadonna Cordell

    This is such an easy delightful recipe, and so tasteful. Perfect for the person who is just learning stirfries.

  2. I cook for myself and a 93 year old woman- this was a great starter stir-fry as I’m new to cooking. I had rotisserie chicken so I just added it in cold right before the sauce. The sauce had flavor and didn’t require things I don’t have on hand like sherry or rice wine. I used coconut aminos and canola oil.

  3. Delicious. Easy to make. I also added cilantro and used sesame oil instead of the oil listed in recipe.

  4. Made this today with rice to meal prep for the week. Used leftover veggies in the fridge, e.g., carrots, celery, mushrooms, onions, & sugar snap peas. So good!

  5. Great and easy recipe. Could have just been my limes, but it was a little tart for us. Next time I will sub OJ or add a smidge of brown sugar to sweeten it a little. Thanks for another great recipe!

  6. So good and so easy! Will be making again. I topped with sesame seeds instead of scallions because it was what I had in the house. Presented very well.

  7. This is an easy fav of mine. I almost always have all the ingredients and jt is quick and easy to make.

  8. Avatar photo
    Johana Flanery

    Just like in the picture ! And it was delicious , thank you so much, I’m printing this recipe and keeping it in my recipe box

  9. Pingback: Tips for Eating Seasonally This Spring | Dr. Steven Fass

  10. Avatar photo
    Alexandra Batrus

    Hi Gina,
    I love your recipes! They are guiding me along to tastiness and success in my WW journey. What is the technique to thinly slice the chicken breasts? They look just like they do in an Asian restaurant and I’d like to do that at home.

    1. I slice is when the chicken breast is still half frozen and slice is thinly across the breast. I also use a velveting method (google this) and your stir-fry’s will turn out just the like the Chinese takeout chicken does.

  11. Great flavors and so easy to make! I love the “use whatever veggies are in the fridge” approach. I used broccoli and carrots served over brown rice.  I also added extra ginger and lime juice. Delish! 

  12. Pingback: 20 Weight Watchers Stir Fry Recipes - Food Fun & Faraway Places

  13. Too much lime juice made for a sour flavor that I was not expecting in a stir fry. I doctored up seasonings with a stir fry sauce to sweeten it up a bit. Probably wrecked the low calorie count, but it needed something IMO. Served with brown rice.

  14. Delicious dinner. We ate it over brown rice with a dash of soy sauce. Found it to be a very satisfying, filling meal!

  15. Another delicious recipe from Gina! I had a red bell pepper that needed be used up so I added that too….loved this recipe!

  16. I'm such a picky eater but I loved this recipe! The chicken was amazing and tender. The only thing I did differently was substituted regular peas for the sugar snap peas. It was awesome. Thanks so much for this amazing recipe!

  17. I made this tonight, added onions, doubled the sauce cause hubby loves sauce (added a tablespoon of date honey) and served it over white rice- amaze balls!!!
    I have to say this is like the 20th recipe i made from your site and we're not even doing WW, i love everything!

  18. This was GREAT! Love that it's low-cal enough to not feel guilty about a small dessert afterward! 😉

  19. Avatar photo
    Patrick Gregory

    Your recipe was great. I add my stir fried chicken on it and it was very delicious. Thanks for sharing this recipe here, I make my experiment on this.

  20. I made this tonight even though I don't own a wok. Made it in my All Clad fry pan without issues – everything cooked perfectly! Boyfriend LOVED it! Definitely will be cooking this again!

  21. I made this tonight and added pineapple because my toddler is obsessed with it. We ate it up happily. I really appreciate an Asian inspired dinner that doesn't require a million specialty Asian sauces and other condiments.

  22. Tasty! I didn't have lime juice so used lemon juice instead–still delicious. Sure love those pea pods.

  23. The lime juice sure adds something extra that is awesome! For an extra kick I added a little Siracha. Loved it!

  24. Avatar photo
    Adriana Camilo

    Thanks Gina, I made this recipe last night– it was delicious I added extra lime juice for a kick – fantastic!
    all your recipes are awsome, thanks so much for sharing, blessings!

  25. Made this tonight and my kids (4 and 1.5) loved it! I was pleased, too. 🙂 SO quick and easy. We served it with rice. Thanks so much!

  26. Another delicious recipe! I added mushrooms, threw in a packet of splenda to counter the sourness of the lime, and served it over quinoa. Thank you for turning me into an at-home healthy cook!

  27. YUM! I just made this tonight and we absolutely loved it! My boyfriend said "it tastes too good to be healthy!"

    Thank you! Definitely going on the regular rotation.

  28. I made this tonight with onions, and served it over quinoa with a side of swiss chard….amazeballs! This will be in the rotation.

  29. Avatar photo
    Melissa Brown

    I will be trying this. I don't have fresh ginger, do you think I could just use the powdered spice, which I do have?
    I love your recipes, Gina, thank you for all you do!!!

    1. Melissa, I made it using powdered ginger and it tasted fine to me. Ginger is not one of my favorites so I only added a small amount, but it didn't seem like anything was missing.

  30. I really **DO NOT** like stir fry…but my husband does. So I decided to take one for the team and try it. WOW! It was really delicious. Now when I open my fridge or freezer I'm thinking of what I can combine it with to make this stir fry again. Yum!

  31. My 15 month old approved! She only likes chicken with some kind of condiment or sauce, and she gobbled this right up 🙂

  32. I made this last night and it was so yummy!!! My 2 1/2 year old daughter has only ever eaten raw carrots until she had this for dinner! I served it over brown rice, delicious!

  33. I totally agree – stir fries are the best way to use up veggies. Most everyone loves them too!

  34. Avatar photo
    Michelle Dhaliwal

    wow, my family devoured this and my 6 year old daughter was upset this morning that there weren't leftover for her to take for lunch to school was delicious! I double of your recipes for my family of 6, I may have to start tripling them, they cant seem to get enough!

  35. Life time member here but fell off the wagon. So today is a new start after a few years so I turned to Gina…You keep things so on the move with new ideas and recipies. This chicken stir fry looks wonderful what a great beginning. When I joined WW yeas ago it was so boring you really help making a life change worth while. Love the fact you keep the points for us thats the best way to go. Keep em coming Gina!!

  36. Avatar photo
    Brett and Rachel

    Thanks so much for all your yummy recipes! I've been doing an 8 week healthy lifestyle competition with friends called Feel Great in 8. Your website and recipes have made my goal of eating well and succeeding in the competeition so much easier. Thanks again!!!

  37. Avatar photo

    I made this tonight for dinner, and first of all…yum! I did double the soy sauce/lime juice/water/cornstarch mixture, but that was just personal preference. Second of all, you rock! I'm a huge fan 🙂

  38. Looks nice, crisp and easy. However, shopping for fresh ginger is an adventure in the expensive root search category. Is there an alternative you can think of?

    1. Sometimes, you can find ginger is a sort of paste form in a tube. Usually in the produce section where the fresh herds are.

  39. Yum, I'm going to make this tonight with the soba noodles I've been meaning to use! Looks fresh, healthy and delicious, thanks Gina!

  40. Looks and sounds delicious. I have been trying to introduce other grains besides rice to my family's diet to get away from so much pasta. Have any good recipes?

  41. Avatar photo
    Fiona jesse Giffords

    The Spring stir looks more delicious than any other recipes, it is a healthy and good for diet plans as it consists more veggies.For Paleo dieters you have also given replacement for ingredients so thanks to that.

  42. I am so excited to see that you have created a Paleo label! I was recently diagnosed with a bunch of food allergies and was basically forced into a Paleo diet. Thank you thank you!

  43. Gina, this looks delicious! I actually plan on making this tonight! My husband loves when I make stir fry. I don't have any rice oil so I will use some of the hot sesame oil- a little packs some much flavor!

  44. Sounds delicious! I don't have the peas, but I do have asparagus. I know what's for dinner tonight. Thank you for all your great recipes.

  45. Hi Gina,
    I have been recently enjoying many of your recipes and purchased the crockpot, misto, and food scale that you recommend. Any recommendation on a wok before I make my next purchase? Looking forward to this recipe too.

  46. Made this and it was great! Next time I will double the recipe for my hungry family of four. 🙂

  47. I made this tonight as I stated earlier I would. It was soooooo yummy!!! Thanks for another great recipe Gina!! =)

  48. I love all of your recipes. I cannot wait to try this one. There are not enough days in the week to try all of your wonderful WW friendly recipes! Thank you!

  49. Avatar photo

    this looks amazing!!! i cannot wait to make stir fry with my veggies from my garden all summer. yum!!


  50. love this, easy, tons of possible variations and gluten/dairy free! I would however be conscious about the amount of rice bran products used. Rice bran is consistently tested to have high levels of arsenic. The bran is the outer layer of the rice which absorbs arsenic from the soil/paddies. I'm not a food conspiracy nut but my sister does mercury/arsenic testing for a national food inspection agency. Not sure if the higher than normal levels (10%-20%) are found in rice bran oil or just the bran itself but I wanted to comment so readers could make an informed choice for themselves

    Love your site and eagerly awaiting the cookbook

  51. Thanks so much for giving the Paleo option substitutes!! I love your recipes and am loving that you're giving more gluten and dairy-free options.

  52. Avatar photo

    This is awesome. By the way do you eat organic meat? We've just made the switch but I want to cry every time I see that two chicken breasts costs ten bucks. What are your insights?

    1. Avatar photo
      Skinnytaste Gina

      I do when I can, I usually buy Murrays but I know, it's expensive. Buying in bulk and freezing the rest is the cheapest way to go.

  53. Avatar photo
    Teresa Smoot

    I WAS going to make left overs for dinner tonight….not anymore!!! I have everything I need for this recipe and it sounds so good!! Thanks Gina!!

  54. Avatar photo

    this sounds and looks great.

    love how you can PIN right on the photo to PINTEREST.


  55. This sounds wonderful!!!! I think even my meat/potato husband would like this!!!
    Thanks so much for sharing.

  56. Avatar photo
    Racheal Kendrick

    I just happen to have all of those ingredients on hand! I know what's for dinner tonight. Thanks Gina! 🙂

  57. Avatar photo
    Anele @ Success Along the Weigh

    We had almost the exact same thing for dinner last night! At home stir fries rock!