Chicken and Vegetable Stir Fry Recipe
This simple Chicken and Vegetable Stir Fry featuring crisp snap peas and vibrant carrots is infused with the zesty flavors of fresh ginger, a splash of lime juice, and a hint of soy sauce. Ideal for a speedy dinner on busy weeknights!
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Ingredients
- 1 tbsp low sodium soy sauce or GF tamari
- 1 tbsp fresh lime juice
- salt
- 1 tbsp canola or coconut oil
- 2 tsp fresh garlic
- 1 tsp fresh ginger
- 1 cup sugar snap peas
- 1 cup carrots
- scallions for garnish
- 2 tbsp water
- 1 tsp cornstarch or arrowroot
- 1 lb skinless
Equipment Needed
- large wok or skillet
Instructions
- 1
In a small bowl, whisk together soy sauce, lime juice, water, and cornstarch until well combined, then set the mixture aside.
- 2
Lightly sprinkle salt over the chicken pieces. Heat a large wok on high heat.
- 3
Once the wok is thoroughly heated, pour in half of the oil, followed by the chicken. Stir-fry, occasionally stirring, until the chicken is fully cooked and has a nice brown color, which should take about 3-4 minutes.
- 4
Using a slotted spoon, transfer the chicken to a plate and set it aside. Lower the heat to medium.
- 5
Add the remaining oil to the wok; toss in the garlic and ginger, stirring for about 20 seconds. Introduce the sugar snap peas and carrots, and continue to stir-fry over medium-high heat until they are tender yet crisp, approximately 3-4 minutes.
- 6
Bring the chicken back to the wok, pour in the soy sauce-lime blend, and stir to combine. Cook for an additional 30 seconds to 1 minute.
- 7
Serve right away, garnished with freshly chopped scallions.