How To Make Stir Fried Chicken with Sugar Snap Peas
This stir fried chicken dish is umami-rich through soy sauce and lime juice. Snap peas add a little earthy taste that goes well with the chicken.
Serves:
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:
- 1lbchicken breast,skinless boneless, sliced thin
- salt,to taste
- 1tbspoil,canola or coconut
- 2tspfresh garlic,minced
- 1tspfresh ginger,grated
- 1cupsugar snap peas
- 1cupcarrots,sliced diagonally
- scallions,for garnish
Instructions
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Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
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Season chicken lightly with salt. Heat a large wok over high heat.
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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.
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With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
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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.
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Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
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Serve immediately and top with fresh scallions.
Nutrition
- Calories: 256.79kcal
- Fat: 14.14g
- Saturated Fat: 3.30g
- Trans Fat: 0.13g
- Monounsaturated Fat: 6.56g
- Polyunsaturated Fat: 3.28g
- Carbohydrates: 6.45g
- Fiber: 1.58g
- Sugar: 2.53g
- Protein: 25.05g
- Cholesterol: 72.57mg
- Sodium: 440.12mg
- Calcium: 37.66mg
- Potassium: 420.83mg
- Iron: 1.52mg
- Vitamin A: 295.20µg
- Vitamin C: 18.12mg
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