Spring Stir-Fried Chicken with Sugar Snap Peas is a snap to make! The secret ingredient in the sauce is the lime juice which gives it a light flavor that is pleasantly different from your standard stir-fry.
Pre-trimmed sugar snap peas are a time-savor but if I can't find them, I trim and destring the snap peas as part of my post-grocery meal-prep routine. You can use snow peas in this recipe as well but the snap peas are sweeter. Both are low in calories and contain vitamins A, K, and C.
I use both jarred minced garlic and minced ginger to save even more time.
For a paleo or whole 30 version - substitute coconut aminos for the soy sauce and arrowroot for the cornstarch. Coconut oil can be used instead of avocado oil as well.
Yield: 4
Spring Stir-Fried Chicken with Sugar Snap Peas and Carrots
Ingredients:
For the sauce
- 1 tbsp low sodium soy sauce
- 1 tbsp fresh lime juice
- 2 tbsp water
- 1 tsp cornstarch
For the stir fry
- 1 lb boneless chicken breast, cut into bite-sized
- salt to taste
- 1 tbsp avocado oil
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 cup sugar snap peas, trimmed and destringed
- 1 cup carrots, sliced diagonally
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.