Spring Stir Fried Chicken with Sugar Snap Peas and Carrots
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.
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 Paleo or W30)
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.
Calories: 179kcal, Carbohydrates: 7g, Protein: 27g, Fat: 5.5g, Sodium: 238mg, Fiber: 2g, Sugar: 1.5g
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Points: 1
Points +: 5