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Homemade Chicken and Vegetable Stir Fry photo

Chicken and Vegetable Stir Fry

This Chicken and Vegetable Stir Fry is a quick, healthy, and colorful meal packed with protein and fresh veggies!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp low sodium soy sauce or GF tamari, or coconut aminos (for W30)
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch or arrowroot
  • 1 lb skinless, boneless chicken breast (sliced thin)
  • 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)

Equipment

  • Chef’s Knife
  • Cutting Board
  • Wok or large skillet
  • Spatula
  • Measuring cups and spoons

Method
 

Method: Chicken and Vegetable Stir Fry
  1. In a small bowl, whisk together the low sodium soy sauce or coconut aminos, fresh lime juice, water, and cornstarch. This will create a smooth sauce that thickens as it cooks.
  2. In a medium bowl, add the sliced chicken breast and season it with a pinch of salt. Pour half of the prepared sauce over the chicken, mix well, and let it marinate for about 10 minutes while you prepare the vegetables.
  3. In a large skillet or wok, heat the canola or coconut oil over medium-high heat. Make sure the oil is hot before adding the chicken to get that perfect sear.
  4. Add the marinated chicken to the hot oil. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set it aside.
  5. In the same skillet, add the minced garlic and grated ginger. Stir-fry for about 30 seconds, just until fragrant. Be careful not to burn them!
  6. Toss in the sugar snap peas and sliced carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp and vibrant.
  7. Return the cooked chicken to the skillet with the vegetables. Pour the remaining sauce over everything and stir well to combine. Cook for an additional 2 minutes, allowing the sauce to thicken and coat the chicken and veggies.
  8. Remove the stir fry from heat. Garnish with chopped scallions and serve immediately over a bed of rice, quinoa, or simply enjoy it on its own!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For freezing, let the stir fry cool completely before transferring to a freezer-safe container.
  • Add a splash of water or broth when reheating to prevent drying out.