Ginger Soy Chicken Stir Fry with Snap Peas and Carrots

• 1 pound boneless, skinless chicken breasts, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup snap peas
• 1 cup shredded carrots
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced
• 1/2 teaspoon sesame oil
• Cooked rice, for serving

Steps

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. 2 Add chicken and cook until browned and cooked through, about 5 minutes.
3. 3 Remove chicken and set aside.
4. 4 Add remaining oil, garlic, and ginger to the skillet and sauté for 1 minute.
5. 5 Add snap peas and carrots, stir-frying for 3-4 minutes until crisp-tender.
6. 6 In a small bowl, whisk together soy sauce, vinegar, and honey.
7. 7 Pour sauce over veggies, stirring to combine.
8. 8 Return chicken to skillet and add cornstarch slurry, cook until sauce thickens.
9. 9 Stir in green onions and sesame oil.
10. 10 Serve over cooked rice.

Equipment

• Large skillet or wok
• Cutting board and knife

Variations

• Add shiitake mushrooms for an earthy twist.
• Include red bell peppers for extra color and sweetness.

Substitutions

• Use chicken thighs for a richer flavor.
• Substitute tamari for soy sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Asian pear salad

Nutrition

Tips

• Slice chicken against the grain for maximum tenderness.
• Have all ingredients prepped and ready before heating the skillet for quick cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled ginger.
• Pair with a crisp Asian pear salad for a refreshing contrast.

FAQ