Spring Stir Fry with Chicken, Sugar Snap Peas & Carrots

Stir-fry is such an easy weeknight dinner.  If you’re pressed for time, this is a great meal that can really come together quickly.  I saw this recipe on Skinnytaste and was anxious to try it out.  I LOVE Skinnytaste – she has some really great recipes.  This one did not disappoint!

Servings:  4

Size:  Just under 1 cup

Points Plus: 5 pts

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  15-20 minutes

Rating: 4 stars – Very good

Ingredient List:

Sauce –

1 Tbsp. low sodium soy sauce

1 Tbsp. fresh lime juice

2 Tbps. Water

1 tsp. cornstarch

Stir Fry –

1 lb skinless, boneless chicken breast, cut into small pieces

Salt to taste

1 Tbsp. canola oil

2 tsp. fresh garlic, minced

1 tsp. fresh ginger, grated

1 c. sugar snap peas

1 c. carrots, sliced diagonally

Scallions for garnish

Directions:

Combine the soy sauce, lime juice, water and cornstarch in a small bowl, set aside.  Cut the chicken into small pieces and season with salt.  Heat half the oil in a large frying pan or wok over high heat.  Add the chicken, stir-fry until the chicken is cooked through and browned (about 5 minutes).  Remove the chicken from the pan and set aside on a plate.  Reduce the heat to medium and add the remaining oil, along with the garlic and ginger.  Add in the sugar snap peas and carrots, stirring until the veggies are tender, but still crisp (about 5 minutes).  Return the chicken to the pan, pour the soy-sauce/lime mixture over the chicken and mix well.  Cook for another minute.   Serve immediately – either alone or over a starch (my favorite is brown rice for stir-fry).  Top each serving with fresh scallions.

Tip:

It’s not worth struggling to get rice to turn out on the stove-top… just go buy yourself a rice cooker!  They aren’t that expensive.  The past few times I’ve made rice, it hasn’t turned out.  It’s pretty frustrating to start your brown rice cooking and 45+ minutes later open a pot filled with chicken broth and ½ cooked rice.  My rice didn’t turn out when I made this recipe earlier this week, so we ate our stir fry without a starch.  One way to make it healthier I suppose!  For our leftovers, I had a great solution!  I called in an order of brown rice to our local Asian take out place and we picked it up on our way home from work – so easy.

XOXO - Megan