Description
This Chicken and Vegetable Stir Fry is a quick and flavorful dish featuring thinly sliced chicken breast cooked with crisp sugar snap peas and carrots in a savory soy-lime sauce. Ready in just 30 minutes, it's a perfect healthy weeknight meal that combines tender protein with fresh vegetables and bright, zesty flavors.
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
- 1 tbsp canola or coconut oil (divided)
- 2 tsp fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup sugar snap peas
- 1 cup carrots, sliced diagonally
- Scallions, for garnish
Instructions
- Prepare the Sauce: In a small bowl, combine the soy sauce, fresh lime juice, water, and cornstarch (or arrowroot). Whisk together thoroughly until the cornstarch is fully dissolved and set the mixture aside.
- Season the Chicken: Lightly season the thinly sliced chicken breast with salt to taste, ensuring each piece is evenly coated.
- Cook the Chicken: Heat a large wok over high heat until very hot. Add half of the oil, then add the chicken pieces. Stir fry the chicken, stirring occasionally, until it’s cooked through and has a nice golden brown color, about 3 to 4 minutes.
- Remove Chicken from Wok: Use a slotted spoon to remove the cooked chicken from the wok and set it aside. Reduce the heat to medium to prepare for cooking the vegetables.
- Cook Aromatics and Vegetables: Add the remaining oil to the wok. Add the minced garlic and grated ginger, stirring constantly for about 20 seconds to release their fragrances. Then add the sugar snap peas and sliced carrots. Stir fry over medium-high heat until the vegetables are tender-crisp, about 3 to 4 minutes.
- Combine Chicken and Sauce: Return the cooked chicken to the wok with the vegetables. Pour in the soy sauce-lime mixture and stir well to coat all the ingredients. Cook for an additional 30 seconds to one minute until the sauce thickens slightly and everything is heated through.
- Serve: Immediately remove from heat and serve the stir fry topped with fresh scallions for added flavor and color.
Notes
- You can substitute cornstarch with arrowroot as a gluten-free thickener.
- For a Whole30 compliant option, use coconut aminos instead of soy sauce.
- Thinly slicing the chicken ensures quick cooking and tender texture.
- Do not overcook the vegetables to keep them crisp and vibrant.
- Adjust salt according to the saltiness of your soy sauce or tamari.
