Carrot, Snow Pea & Chicken Stir-Fry

This healthy snow pea and chicken stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or soba noodles.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

Sauce

• ¼ cup lime juice
• ¼ cup orange juice
• ¼ cup finely chopped cilantro
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons cornstarch
• ¾ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon ground pepper
  

Stir-Fry

• 3 tablespoons peanut oil or canola oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 3 cups ½- to 1-inch carrot slices
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 3 cups snow peas, trimmed

Directions

1. To prepare sauce: Combine lime juice, orange juice, cilantro, olive oil, cornstarch, salt, cumin, oregano and pepper in a small bowl. Place near the stove.
2. To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add chicken and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
3. Swirl in another 1 tablespoon oil; add carrots and scallions. Stir-fry for 2 minutes.
4. Swirl in the remaining 1 tablespoon oil; add garlic and snow peas. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
5. Return the chicken to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.

Nutritional Information

Per Serving: 356 calories; 22 g fat (5 g sat, 11 g mono); 76 mg cholesterol; 16 g carbohydrate; 0 g added sugars; 6 g total sugars; 24 g protein; 4 g fiber; 541 mg sodium; 529 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.