Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together 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 3-4 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 3-4 minutes.
  • Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
  • Serve immediately and top with fresh scallions.