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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 Chicken Asparagus Lemon Stir Fry.

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.

HOW TO CUT CHICKEN THIN FOR A STIR-FRY:

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 5 votes
1
Cals:179
Protein:27
Carbs:7
Fat:5.5
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 mins
Cook: 15 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 scant cup

Ingredients

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

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

  1. 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!

  2. 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.

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

  4. 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

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  6. 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.

  7. 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! 

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  9. 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.

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

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

  12. 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!

  13. 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!

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

  15. 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.