Chicken and Vegetable Stir Fry
The ultimate comfort food, this Chicken and Vegetable Stir Fry is an easy weeknight dinner that bursts with fresh flavors and vibrant colors. Packed with tender chicken and crisp vegetables, it’s a satisfying dish that you’ll want to make tonight!
Equipment
- Wok
Ingredients
- 1 tablespoon low sodium soy sauce or GF tamari, or Coconut Aminos for W30
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 1 teaspoon cornstarch or arrowroot
- 1 pound skinless, boneless chicken breast sliced thin
- to taste salt
- 1 tablespoon canola or coconut oil
- 2 teaspoons fresh garlic minced
- 1 teaspoon fresh ginger grated
- 1 cup sugar snap peas
- 1 cup carrots sliced diagonally
- to garnish 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.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a pan for best results. While it’s best enjoyed fresh, you can freeze this stir fry. Store in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.