
Chicken and Vegetable Stir Fry Recipe
User Reviews
4.7
45 reviews
Excellent

Chicken and Vegetable Stir Fry Recipe
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This easy Chicken and Vegetable Stir Fry with Snap Peas and Carrots is sauteed with fresh ginger, lime juice, and a touch of soy sauce. Perfect for a quick weeknight meal!
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Ingredients
- 1 tbsp low sodium soy sauce or GF tamari (or Coconut Aminos for W30)
- 1 lb skinless (boneless chicken breast, sliced thin)
- 1 tbsp fresh lime juice
- salt (to taste)
- 2 tbsp water
- 1 tbsp canola or coconut oil
- 1 tsp cornstarch or arrowroot
- 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 Information
Show Details
Serving
1scant cup
Calories
179kcal
(9%)
Carbohydrates
7g
(2%)
Protein
27g
(54%)
Fat
5.5g
(8%)
Sodium
238mg
(10%)
Fiber
2g
(8%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
Serving | 1scant cup | |
Calories | 179kcal | 9% |
Carbohydrates | 7g | 2% |
Protein | 27g | 54% |
Fat | 5.5g | 8% |
Sodium | 238mg | 10% |
Fiber | 2g | 8% |
Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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