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.
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
Total Time: 30 minutesmins
Cuisine: Asian, Chinese
For the sauce:
1tbsplow sodium soy sauce or GF tamari(or Coconut Aminos for W30)
1tbspfresh lime juice
1tspcornstarch or arrowroot
For the Stir Fry:
1lbskinless(boneless chicken breast, sliced thin)
1tbspcanola or coconut oil
1cupsugar snap peas
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.