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Homemade Chicken and Vegetable Stir Fry photo

Chicken and Vegetable Stir Fry

A quick, bright stir-fry with tender chicken and crisp vegetables in a tangy soy-lime sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large wok or large skillet
  • Small Bowl
  • Slotted Spoon

Ingredients
  

  • 1 tbsp low-sodium soy sauce or gluten-free tamari (or coconut aminos)
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch or arrowroot
  • 1 lb skinless, boneless chicken breast, thinly sliced
  • salt to taste
  • 1 tbsp canola or coconut oil
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonally
  • scallions for garnish

Instructions
 

  • In a small bowl, whisk together the soy sauce (or tamari/coconut aminos), lime juice, water, and cornstarch until smooth; set aside.
  • Season the sliced chicken lightly with salt.
  • Heat a large wok or large skillet over high heat until very hot, then add half of the oil.
  • Add the chicken and stir-fry, stirring occasionally, until cooked through and browned, about 3–4 minutes. Use a slotted spoon to transfer the chicken to a plate and set aside.
  • Reduce the heat to medium and add the remaining oil to the wok. Add the minced garlic and grated ginger and stir for about 20 seconds until fragrant.
  • Add the sugar snap peas and sliced carrots and stir over medium-high heat until tender-crisp, about 3–4 minutes.
  • Return the chicken to the wok, pour in the soy-lime mixture, toss to coat, and cook for another 30 seconds to 1 minute until the sauce thickens and everything is heated through.
  • Serve immediately, topped with sliced scallions.

Notes

  • Use coconut aminos for a Whole30-compliant option.
  • Slice chicken thinly across the grain for tenderness.
  • Prepare all ingredients before cooking; stir-frying is fast.