Spring is here, and with it comes the tantalizing aroma of fresh vegetables and herbs bursting into life—it’s as if nature has painted a vibrant canvas just for our plates. Imagine chicken sizzling in the pan, mingling with crisp veggies that practically sing of sunshine. It reminds me of last year’s chaotic but delightful farmers’ market trip, where I stumbled upon the freshest produce and couldn’t resist tossing them into a spontaneous stir-fry that became an instant family favorite.
Sweet and Sour Chicken
Here’s a simple way to make sweet and sour chicken. First, cut chicken breast into bite-sized pieces. Coat with cornstarch and fry until golden. For the sauce, mix ketchup, vinegar, sugar, and soy sauce. Toss the fried chicken in the sauce, garnish with chopped green onions, and serve it hot. This dish is great for a quick, tasty meal. The sweet and tangy flavors will hit the spot every time.
Fried Cheese Bites
Ever had fried cheese bites? These little nuggets are perfect for snacking. Crisp on the outside, gooey on the inside, and topped with a sprinkle of cheese. Pair them with some fresh veggies for a balanced snack. Just grab a pair of chopsticks, dip, and enjoy. So easy and tasty.
Sweet and Sour Chicken
Feeling hungry? Try whipping up this quick and easy sweet and sour chicken. It’s a simple dish with a tangy sauce that hits all the right notes. Serve it with some steamed rice and a lemon wedge on the side. Sprinkle a bit of sesame and chopped green onions for extra flavor. Perfect for a weeknight dinner when you need something tasty with minimal effort.
Steps
- In a small bowl, mix together soy sauce, lime juice, water, and cornstarch to create the sauce. Set the mixture aside for later use.
- Lightly season the sliced chicken breast with salt. Heat a large wok on high, add half of the oil, and stir-fry the chicken until it’s browned and fully cooked, which should take about 3-4 minutes. Remove the chicken from the wok and set aside.
- Lower the heat to medium and add the remaining oil to the wok. Add minced garlic and grated ginger, and sauté for about 20 seconds to release their flavors.
- Increase the heat to medium-high and introduce the sugar snap peas and sliced carrots to the wok. Stir-fry them until they are tender but still crisp, approximately 3-4 minutes.
- Return the cooked chicken to the wok and pour in the prepared sauce. Mix everything thoroughly and allow it to cook for another 30 seconds to a minute. Serve hot, garnished with sliced scallions.
Ingredients
- 1 tablespoon low sodium soy sauce, gluten-free tamari, or coconut aminos (Whole30 compliant)
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 1 teaspoon cornstarch or arrowroot
- 1 pound skinless, boneless chicken breast, sliced thinly
- Salt, to taste
- 1 tablespoon canola or coconut oil
- 2 teaspoons fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup sugar snap peas
- 1 cup carrots, sliced diagonally
- Scallions, for garnish
Nutritional Values
Calories: 716 kcal | Carbohydrates: 28 g | Protein: 108 g | Fat: 22 g | Sodium: 952 mg | Fiber: 8 g | Sugar: 6 g
FAQ
- How do I slice chicken thinly for a stir-fry?
- To slice chicken thinly, freeze it for about an hour until it is partially frozen. This makes it easier to cut the chicken thinly against the grain. The thin slices will thaw quickly during cooking.
- Can snow peas be used instead of snap peas in a stir-fry?
- Yes, snow peas can be used as a substitute for snap peas in this stir-fry recipe.
- What is the best oil to use for stir-frying?
- For stir-frying, use an oil with a high smoke point such as refined coconut oil, avocado oil, or canola oil.
- When should I add the sauce to a stir-fry?
- Add the sauce towards the end of the cooking process to ensure it coats the ingredients evenly without overcooking.
- What are some variations for this chicken stir-fry recipe?
- You can swap snap peas for snow peas, replace chicken with shrimp or pork, or omit the chicken for a vegetarian version by adding tofu or more vegetables. Garnishing with sesame seeds or cilantro can add extra flavor.
Tips
- Pre-Slice Chicken: For tender chicken pieces, freeze the chicken for about an hour before slicing it thinly against the grain. This makes it easier to cut and ensures the chicken remains tender, even upon reheating.
- High Heat Cooking: Ensure your wok or pan is very hot before adding the chicken. This helps in achieving a nice sear, which locks in the juices and flavor.
- Uniform Vegetable Cuts: Cut your vegetables into uniform sizes to ensure they cook evenly. This prevents some pieces from being overcooked while others remain undercooked.
- Prepare Ingredients in Advance: Before starting to cook, have all your ingredients prepped and ready. Stir-frying is a quick process, so having everything at hand ensures smooth cooking without delays.
Equipment
- Wok
- Grater (for ginger)
- Slotted Spoon
- frying and preparing ingredients efficiently.
