Easy Chicken Stir Fry With Carrots and Peas
Rate my recipe
Here I was,tired of the same old ways of making chicken. I wanted something easy, simple and different.
With this dish you can change it up a bit to make it more Italian. You can omit the soy sauce and the white wine and use Merlot instead. Add a dash of Balsamic vinegar and make a light sauce.
If making the Asian version, serve with rice, couscous or noodles. The Italian version can be served with garlic bread or pasta.
Using other vegetables is also recommended:
- Bok Choi
- Red onions for colour
For a totally vegetarian mean substitute the chicken for tofu.
2 lbs. boneless chicken breasts, cut in strips
2 medium carrots, sliced
½ cup green peas
1 medium brown onion, sliced
2 gloves garlic
3 tablespoons light soy sauce
Salt and pepper to taste
¼ cup dry white wine
2 tablespoons sunflower oil
First marinate your chicken in the soy sauce and a pinch of salt for about 15 minutes.
Heat oil in wok or skillet on medium and fry garlic until they start to get brown. Add chicken turning up the heat to medium high and cook, stirring, for about six minutes then add carrots. Stir-fry for another five minutes then add peas and stir-fry another five minutes. Add wine and season with salt and pepper to taste. Add onions and stir-fry another minute then turn the heat off.
Serve with rice or cooked noodles. Chicken can be substituted with pork.
Note: soy sauce is a bit salty, so keep tasting to make sure you do not overdo the salting of the dish. Some persons may opt to omit the salt altogether.
Nutrition Data - 1 serving
Amount per serving