Description

This easy Chicken and Vegetable Stir Fry with snap peas and carrots is perfect for a quick, healthy weeknight meal!

Equipment

large wok or skillet

Ingredients

For the sauce:

1tbsplow sodium soy sauce or GF tamari, or Coconut Aminos for W30

1tbspfresh lime juice

2tbspwater

1tspcornstarch or arrowroot

For the Stir Fry:

1lbskinless, boneless chicken breast, sliced thin

salt, to taste

1tbspcanola or coconut oil

2tspfresh garlic, minced

1tspfresh ginger, grated

1cupsugar snap peas

1cupcarrots, 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.

Last Step:

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Nutrition

Serving: 1scant cup, Calories: 179kcal, Carbohydrates: 7g, Protein: 27g, Fat: 5.5g, Sodium: 238mg, Fiber: 2g, Sugar: 1.5g