Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.
I love making stir fries for dinner, what's better than throwing veggies and protein into a wok and having dinner ready in minutes.
Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). You can serve it as is or over brown rice, quinoa, noodles, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I'm cooking.
This is super quick, so if you plan on making a starch with this, start that first. I finally got around to using Jaden's rice bran oil which is made from the outer layer of the rice kernel where all of the nutrients are found, is high in antioxidants and is perfectly suited for high-heat wok cooking. Of course, you can use another oil that has a high smoke point such as sesame, canola, or grape seed.
This is under 200 calories, Weight Watchers friendly at 5 points, gluten-free, low-carb, clean and can easily be adapted for Paleo.
Paleo note: For those of you who are on a Paleo diet, replace the cornstarch with arrowroot, rice oil with coconut oil and the soy sauce with coconut liquid aminos.
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