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Chicken and Vegetable Stir Fry
This easy chicken and vegetable stir fry with snap peas and carrots is sautéed with fresh ginger, lime juice, and a touch of soy sauce. Perfect for a quick weeknight meal!
Equipment
- large wok or skillet
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.
Nutrition
Serving: 1scant cup, Calories: 179kcal, Carbohydrates: 7g, Protein: 27g, Fat: 5.5g, Sodium: 238mg, Fiber: 2g, Sugar: 1.5g
- WW Points: 1