Chicken and Snow Pea Stir Fry
This chicken with snow peas and carrots is not only delicious but also healthy and really easy to make!
Servings: 4
Calories: 337kcal
Ingredients
The Sauce:
- ¼ cup orange juice
- 2 tablespoons lime juice
- ¼ cup finely chopped cilantro
- 1 tablespoon olive oil
- 2 teaspoons cornstarch
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¾ teaspoon salt
- 1/4 teaspoon black pepper
The Stir Fry:
- 3 tablespoons canola oil , divided
- 1 lb. (450 g) boneless, skinless chicken thighs , cut into bite-sized pieces
- 2 cups carrots , sliced into1/4-inch rounds
- 3 scallions , trimmed and cut into 1-inch pieces
- 3 cups snow peas , trimmed
- 3 cloves garlic , minced
Instructions
- The sauce. In the small bowl, whisk together the orange juice, lime juice, cilantro, olive oil, cornstarch, cumin, oregano, salt, and black pepper. Set aside.
- The stir-fry. Heat 1 tablespoon of the canola oil in a large wok over a high heat (it’s also possible to make this recipe in a skillet if you don’t have one). Once hot, add the chicken and stir-fry until just cooked, 2-4 minutes. Transfer to a plate.
- In the same wok heat another tablespoon of the canola oil. Add carrots and scallions, and stir-fry for 2 minutes. Then swirl in the remaining 1 tablespoon of the canola oil. Add the snow peas and garlic, and stir fry for another 2-4 minutes, until the vegetables are tender.
- Return the cooked chicken to the wok along with the prepared sauce and cook, stirring gently, for 1-2 minutes or until the chicken and vegetables are well coated and hot.
- Serve over rice, noodles, quinoa, or any whole-grain you like!
Video
Notes
Adapted from "EatingWell Quick and Clean" by Jessie Price.
Nutrition
Calories: 337kcal | Carbohydrates: 16.5g | Protein: 25.2g | Fat: 19.1g | Cholesterol: 105.8mg | Sodium: 592.4mg | Sugar: 7.6g