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Chicken Stir Fry Recipe

Chicken Stir Fry Recipe


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  • Author: Mekar Official
  • Total Time: 30 minutes

Description

This spring chicken stir fry is bursting with fresh flavors and comes together in a flash, making it a perfect weeknight meal.


Ingredients

Scale

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

  1. Whisk soy sauce, lime juice, water, and cornstarch in a bowl. Set aside.
  2. Season chicken with salt.
  3. 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.
  4. Reduce heat to medium. Add remaining oil, garlic, and ginger. Stir-fry for 20 seconds.
  5. Add sugar snap peas and carrots. Stir-fry for 3-4 minutes until tender-crisp.
  6. Return chicken to the pan. Pour in the sauce and cook for 30 seconds to 1 minute, stirring well.
  7. 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