Carrot, Snow Pea & Chicken Stir-Fry
Carrot-Ginger VinaigretteIngredients
- 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
- 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.
- 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.
- Add chicken and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
- 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.
- 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
- 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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