Garnished with fresh basil, chicken stir fry with ginger, sugar snap peas, and carrots is easy to make and so versatile. You'll love the ginger scented sauce that has just the right amount of heat!
2tablespoonscoconut oil(or another oil with a high smoke point)
1largered onion, cut into thin vertical slices
2cupsmatchstick cut carrots (or 4 medium carrots, coarsely shredded)
2cupssugar snap peas
¼ cupfresh basil, cut into ribbons
Cooked rice to serve
Instructions
In a bowl or a measuring cup, whisk together broth, lime juice, honey, 1 tablespoon cornstarch, ginger, and red pepper flakes. Set aside.
Cut the chicken breasts into thin slices, about 1/4-inch thick. Sprinkle with 2 teaspoons cornstarch, salt and pepper. Mix to coat chicken.
In a large skillet or wok, heat 2 tablespoons coconut oil over medium-high heat.
Add chicken and cook until golden, about 8 to 10 minutes. Chicken should be completely cooked. Remove from pan; set aside.
Add onion to pan, stir fry for 2 minutes. Add carrots to pan, stir fry for 2 more minutes. Add peas to pan and stir fry for 1 more minute until just tender, but still crisp.
Add chicken to pan, pour in sauce and scrape any brown bits off the bottom of the pan. Cook until sauce has thickened and reduced slightly, about 3 minutes..
Serve over rice, sprinkled with fresh basil.
Video
Notes
Nutrition information is calculated with 2 pounds of chicken and does not include rice.
Substitute or add other quick cooking veggies like broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, etc.
Try thinly sliced pork, beef, or shrimp instead of chicken (keep in mind cooking times may change). Substitute tofu for a vegetarian entree. Add cashews, peanuts, or edamame for extra protein.