Ingredients
1tbsplow sodium soy sauce,or GF tamari or Coconut Aminos for W30
1tbspfresh lime juice
2tbspwater
1tspcornstarch,or arrowroot
1lbchicken breast,skinless boneless, sliced thin
salt,to taste
1tbspoil,canola or coconut
2tspfresh garlic,minced
1tspfresh ginger,grated
1cupsugar snap peas
1cupcarrots,sliced diagonally
scallions,for garnish
Preparation
Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
Season chicken lightly with salt. Heat a large wok over high heat.
When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
Serve immediately and top with fresh scallions.
