Stir Fried Chicken with Snow Peas and Carrots

Stir fry is a great way to clean out your fridge.  If you don't have chicken, use beef, shrimp or tofu.  You can use whatever veggies you have too!  Be creative and use your imagination.  This is a colorful and satisfying dish that is great for spring and summer.

Stir Fried Chicken with Snow Peas and Carrots (adapted from skinnytaste.com)

For the Sauce:

1/3 c. freshly squeezed lime juice
1/3 c. Braggs liquid amino acids (or 1/4 c. low sodium soy sauce)

For the Stir Fry:

1 lb. boneless, skinless chicken breasts, cut in thin strips
Salt, to taste
2 T. extra virgin olive oil, divided
4 cloves garlic, minced
1 t. dried ginger
1 c. snow peas, ends trimmed
1 c. carrots, peeled and sliced on the diagonal
1 (8 oz.) can sliced water chestnuts
1 small onion, diced (I used red)
1 yellow (or green or red) bell pepper, diced in 1" cubes
3 green onions, sliced (for garnish)

Mix together the lime juice and liquid aminos (or soy sauce) and set aside.  Place 1 T. oil in a large saute pan or wok and heat on high until very hot.  Add the chicken and stir fry, seasoning with salt, until the chicken is cooked through (about 3-4 minutes.)  Remove the chicken from the pan and set aside.  Reduce heat to medium.

Add the remaining 1 T. oil to the pan and add in garlic, dried ginger, snow peas, carrots, water chestnuts, onion and bell pepper.  Saute, stirring often until the veggies are cooked but still crisp tender.  Return the chicken to the pan along with the sauce mixture and cook an additional minute.  Season with additional salt if desired.  Garnish with green onions and serve over rice.

To prep ahead prepare the marinade, cut the chicken and prep the veggies and store in individual containers in the fridge until ready to cook.

Serves 6 (201 calories each serving excluding rice) according to my calculator on loseit.com