Chicken Stir Fry Recipe

Weeknight dinners like this fresh-tasting, quick-fix spring chicken stir fry are perfect. A zesty, light sauce prepared with ginger, lime juice, and a touch of soy sauce combines with juicy chicken, crisp snap peas, and sweet carrots.

Like a lot of you, I love stir-frying. Making a quick, wholesome dinner with little cleaning is just so satisfying. That’s a great way to use up surplus veggies as well! Feel free to replace the snap peas and carrots in this very flexible recipe with whatever you have on hand. Bell peppers, broccoli, or zucchini all work nicely.

The nicest thing is? Great eaten alone, this stir-fry also works well over brown rice, quinoa, noodles, or even cauliflower rice for a low-carb substitute. The tender chicken goes so well with the crisp snap peas, and let’s face it, who can resist the delicious crunch? A healthy pre-dinner snack, my child enjoys nibbling on them uncooked while I’m preparing supper!

This stir-fry is all about simplicity and good health. It satisfies those takeout cravings without putting in any heavy, greasy flavors.

Here are some guidelines for making the best stir-fried chicken:

• Get the Wok Hot: Before you even think about adding anything, make sure your large skillet or wok is screaming hot. This ensures the chicken sears beautifully without steaming.
• The delicate, delicious chicken in a stir fry is all in the cut. Try to cut thin! This assures fast cooking and even excellent reheating.
• One useful hint is to cut your chicken after it has been frozen for about an hour. Half frozen chicken slices more easily against the grain. You need not worry; the little pieces will quickly thaw during cooking. Slicing against the grain produces the most delicate and succulent pieces, especially when warmed.

These tips and this recipe will nearly make you a stir-fry pro!

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