Here is a very popular and favorite recipe for stir fry that your family will love and enjoy. The spring vegetables and chicken breast strips stir fried with fresh ginger, the lime juice and a touch of soy sauce for a quick weeknight dinner. At home, we always enjoy making stir fries for dinner, the art of cooking veggies and protein in a wok and having dinner ready in just few minutes.
Many of us just use whatever vegetables we have on hand, a great way to clean up our refrigerators. You can just serve it over white cooked rice, quinoa, noodles or whatever. We always love the crunch of the sugar snap peas with the chicken, best crunching them raw while you are cooking.
As a super quick procedure, you can start first by using perhaps the Jaden’s rice bran oil which is made from the outer layer of the rice kernel where all of the nutrients are found, which is very high in antioxidants and is perfectly suited for high heat wok cooking. But you can also use another type of oil that has a high smoke point such as sesame oil, canola or grape seed oil. This is below 200 calories, weight conscious people, this is gluten free, and low on carbohydrates, very clean that can be easily adapted for Paleo Diets.
As a Paleo note: For people you who are on a Paleo diet, you can substitute the cornstarch with arrowroot, and the rice oil with coconut oil, lastly the soy sauce with coconut liquid aminos. Here is the recipe for the SPRING STIR FRIED CHICKEN WITH SUGAR SNAP PEAS AND CARROTS. The original recipe serves 4 persons.
For the sauce:
1 tablespoon low sodium soy sauce (or Braggs Liquid Aminos or Tamari for GF)
1 tablespoon fresh lime juice
2 tablespoon water
1 teaspoon cornstarch
FOR THE STIR FRY:
1 pound boneless, skinless chicken breast, already sliced thin into strips
Salt to taste only
1 tablespoon rice bran oil, or canola
1 teaspoon fresh gingerroot, peeled and minced and sliced
2 teaspoon garlic, peeled and minced and chopped
1 cup sugar snap peas
1 cup of carrots, peeled and sliced into strips diagonally
Scallions to garnish
In a small bowl, combine the soy sauce, the water, the lime juice, and the cornstarch. Stir them until they are smooth and the cornstarch is fully dissolved and set it aside.
Then season your chicken breast strips with salt.
Heat a large skillet or a wok over high heat. Wait until the wok is very hot, then add half of the oil and then add the chicken strips sizzling in your wok. Stir fry them occasionally until the chicken is cooked through and browned, for about 3 to 4 minutes. Remove the chicken from the wok with a slotted spoon into a plate and set aside. Reduce the heat to medium now.
Add the remaining oil into the wok. Then add the garlic and the ginger, and stir for 20 seconds. Then you can now add the sugar snap peas and the carrots or any other veggies that you may wish to add, and stir over medium high heat, until they are crisp-tender, for 3 to 4 minutes.
Return the chicken to the wok, and add the soy sauce-lime juice mixture. Mix them well and cook for 30 seconds to perhaps 1 minute. Serve immediately while they are hot.
Enjoy cooking this recipe for stir fry at home and feel the best taste of it.