Carrot, Snow Pea & Chicken Stir-Fry

Carrot-Ginger Vinaigrette
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Ingredients

  • Sauce
  • ¼ cup lime juice
  • ¼ cup orange juice
  • ½ cup finely chopped cilantro
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp cornstarch
  • ¾ tsp salt
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp ground pepper
  • Stir-Fry
  • 3 Tbsp peanut oil or canola oil, divided
  • 1 lb 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

Instructions

  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 Tbsp oil and swirl to coat.
  3. Add chicken and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
  4. Swirl in another 1 Tbsp oil; add carrots and scallions. Stir-fry for 2 minutes. Swirl in the remaining 1 Tbsp 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.

Side Dish Ingredients

  • 1 cup shredded carrot
  • ½ cup canola oil
  • ⅓ cup rice vinegar
  • 2 Tbsp white miso
  • 2 Tbsp chopped onion
  • 2 Tbsp chopped fresh ginger
  • 1 Tbsp reduced-sodium soy sauce

Side Dish Instructions

  1. Place carrot, oil, vinegar, miso, onion, ginger and soy sauce in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.

Nutritional Information

Main Side Total
Servings 4 10
Calories
356
112
468
Fat (g) 22 11 33
Sat. Fat (g) 5 1 6
Protein (g) 24 1 25
Carb (g) 16 2 18
Fiber (g) 4 1 5
Sodium (mg) 541 189 730

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