vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.
How to make chicken with sugar snap peas!
Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix and set aside.
Season chicken lightly with salt. Heat a large wok over high heat.
When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 5 – 6 minutes.
remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the wok; add the garlic and ginger. Add the sugar snap peas and carrots, stirring over medium-high heat until tender-crisp, about 3-5 minutes.
Return the chicken to the wok, add the soy sauce-lime mixture, mix well.
top with fresh scallions.
chicken stir-fry skillet is packed with tons of pretty veggies and fresh ginger with a homemade Asian sauce makes it so flavorful!
MORE CHICKEN WITH SUGAR SNAP PEAS RECIPES READERS LOVE!
chinese chicken wings – quick and creamy
Shrimp and Clam Pasta – packed with flavor, texture & color!
sausage fried rice recipes – Easy and delicious!
orange glazed carrots – the classically delicious version
bacon and egg fried rice – easy favorite!
honey and lemon glazed carrots super easy!
chicken with sugar snap peas recipes
Ingredients
- 1 tbsp low sodium soy sauce
- 1 tbsp fresh lime juice
- 2 tbsp water
- 1 tsp cornstarch
- 1 lb skinless boneless chicken breast, sliced thin
- salt to taste
- 1 tbsp vegetable oil
- 2 tsp fresh garlic minced
- 1 tsp fresh ginger grated
- 1 cup sugar snap peas
- 1 cup carrots sliced
- scallions for garnish
Instructions
- Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix and set aside.
- Season chicken lightly with salt. Heat a large wok over high heat.
- When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 5 - 6 minutes.
- With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
- Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium-high heat until tender-crisp, about 3-5 minutes.
- Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 1 minute.
- Serve immediately and top with fresh scallions.