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
- 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