This spring chicken stir fry is bursting with fresh flavors and comes together in a flash, making it a perfect weeknight meal. The combination of juicy chicken, crisp snap peas, and sweet carrots is all brought together with a light and zesty sauce of ginger, lime juice, and a touch of soy sauce.
Like many of you, I’m a huge stir-fry fan. There’s just something so satisfying about throwing together a quick and healthy dinner with minimal cleanup. Plus, it’s a great way to use up leftover veggies! This recipe is super versatile, feel free to swap out the snap peas and carrots for whatever you have on hand. Zucchini, broccoli, or even bell peppers would work great.
The best part? You can serve this stir fry on its own, or over brown rice, quinoa, noodles, or even cauliflower rice for a low-carb option. The tender chicken pairs perfectly with the crisp snap peas, and let’s be honest, who can resist the satisfying crunch? My daughter loves snacking on them raw while I’m cooking – a healthy pre-dinner nibble!
This stir fry is all about convenience and healthy indulgence. It satisfies those takeout cravings without the heavy, greasy flavors.
Here are a few tips to make the perfect chicken stir fry:
- Get the Wok Hot: Before you even think about adding ingredients, make sure your wok or large skillet is screaming hot. This ensures the chicken sears beautifully and doesn’t end up steamed.
- Chicken Slicing Secrets: The key to tender, flavorful chicken in a stir fry is all in the cut. Aim for thin slices! This ensures quick cooking and even better reheating.
- Freeze for Easy Slicing: Here’s a handy trick: pop your chicken in the freezer for about an hour before slicing. The partial freeze makes it easier to slice the chicken thinly against the grain. Don’t worry, the thin slices will thaw quickly during cooking. Slicing against the grain creates the most tender and delicious bites, especially when reheated.
With these tips and this recipe, you’re well on your way to becoming a stir-fry master!
Print
Chicken Stir Fry Recipe
This spring chicken stir fry is bursting with fresh flavors and comes together in a flash, making it a perfect weeknight meal.
- Total Time: 30 minutes
Ingredients
Sauce:
- 1 tbsp low-sodium soy sauce (or gluten-free tamari/coconut aminos)
- 1 tbsp fresh lime juice
- 2 tbsp water
- 1 tsp cornstarch (or arrowroot)
Stir-Fry:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- Salt
- 1 tbsp canola/coconut oil
- 2 tsp minced garlic
- 1 tsp grated ginger
- 1 cup sugar snap peas
- 1 cup diagonally sliced carrots
- Scallions, chopped (for garnish)
Instructions
- Whisk soy sauce, lime juice, water, and cornstarch in a bowl. Set aside.
- Season chicken with salt.
- Heat a large wok or pan on high. Once hot, add half the oil and cook chicken until browned and cooked through (3-4 minutes). Remove with a slotted spoon and set aside.
- Reduce heat to medium. Add remaining oil, garlic, and ginger. Stir-fry for 20 seconds.
- Add sugar snap peas and carrots. Stir-fry for 3-4 minutes until tender-crisp.
- Return chicken to the pan. Pour in the sauce and cook for 30 seconds to 1 minute, stirring well.
- Serve immediately topped with chopped scallions.
- Prep Time: 15
- Cook Time: 15
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 4
- Calories: 179 kcal
- Sugar: 1.5 g
- Sodium: 238 mg
- Fat: 5.5 g
- Carbohydrates: 7g
- Fiber: 2 g
- Protein: 27 g
