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stir-fry

A quick and delicious chicken stir-fry with fresh vegetables and a savory sauce, perfect for weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sugar snap peas
  • 1 cup carrots sliced diagonally
  • 1 lb skinless chicken breast sliced thin
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 tablespoon canola oil
  • 2 teaspoons fresh garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 scallion for garnish

Method
 

Preparation Steps
  1. Combine soy sauce, lime juice, water, and cornstarch in a small bowl, mix well, and set aside.
  2. Season chicken lightly with salt. Heat a large wok or skillet over high heat and add 1 tablespoon of canola oil.
  3. Add the sliced chicken to the wok and stir-fry until cooked through and browned, about 3-4 minutes. Remove and set aside.
  4. Add remaining oil to the wok, then stir-fry garlic and ginger for 20 seconds.
  5. Add the sugar snap peas and carrots, stir-fry over medium-high heat until tender crisp, about 3-4 minutes.
  6. Return the chicken to the wok, pour in the sauce mixture, and stir everything together. Cook for another 30 seconds to 1 minute until evenly coated.
  7. Serve immediately garnished with sliced scallions.

Notes

Feel free to add other vegetables like bell peppers or broccoli. Serve over rice or noodles for a complete meal.