Stir Fried Chicken with Sugar Snap Peas and Carrots

A healthy Asian-inspired dish that comes together fast enough to make on a weeknight!


Confession: Until this dish, I have never been very pleased with my attempts to make Chinese dishes at home. I suppose that mainly stems from some crock pot Pinterest recipes that did not live up to their reputation, but I digress. This recipe is fool proof and delicious. I do not own a wok, so I improvised using a large skillet. It worked out just fine!

Stir fries are fun as they lend themselves to creativity because can substitute vegetables listed for whatever you have on hand. It is also much healthier to prepare this type of dish at home than it is in a restaurant. Restaurant-style Chinese food is often known for being fried and coated in a sugary glaze. This glaze is sticky but light and flavorful due to the fresh ginger and garlic. You can serve this over the grain of your choice (brown rice, quinoa, whatever!) OR with an interesting soy-sesame cauliflower side dish that I will be posting soon. Check back later on this week!

If you do decide to serve this over a grain and your family really likes having extra sauce to mix together, I recommend doubling the sauce portion of the recipe!

*Note: I have recently had some requests to include the Weight Watchers points with the nutritional information at the bottom. Although I don’t participate in WW, I am now going to add that information whenever possible! If you have any other requests, please let me know!*


Spring Stir Fried Chicken with Sugar Snap Peas and Carrots


For the sauce:

  • 1 tbsp low sodium soy sauce (or Braggs Liquid Aminos or Tamari for Gluten Free)
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch

For the stir fry:

  • 1 lb skinless, boneless chicken breast, cut into 1 inch cubes
  • salt, to taste
  • 1 tbsp canola oil
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonallyor chopped

1). In a small bowl, combine the soy sauce, lime juice, water, and cornstarch. Set aside.

2). Season chicken lightly with salt. Heat a large wok or skillet over high heat. When the wok (or skillet) is very hot, add half the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is brown and cooked through, about 5-6 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

3). Add the other half of the oil and the vegetables, ginger, and garlic. Stir over medium-high heat until tender-crisp, about 3-4 minutes.

4). Add the chicken back to the wok along with the sauce. Stir together for 30 seconds to a minute to combine well and heat through. Serve immediately. Enjoy!

Servings: 4 (just under 1 cup) Nutritional Information per Serving: Calories: 179 Fat: 5.6g Carbs: 7g Protein: 27g  Sugar: 1.5g Fiber: 2g Sodium: 238 mg 

WW Points +: 5 Old points: 4

Recipe adapted from 

4 thoughts on “Stir Fried Chicken with Sugar Snap Peas and Carrots

  1. Pingback: Ginger-Soy Cauliflower | Audrey's Apron

  2. I tried this last night and it was absolutely wonderful! I added sweet onion, cut in large pieces. My husband loved it. It was the closest to a Chinese restaurant I have tried. Will make this again. (Also, I doubled the sauce in this)

  3. Pingback: 5 Easy Chicken And Peas Recipes (High Protein) – Hot Dinner Today

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