Carrot, Snow Pea & Chicken Stir-Fry

Carrot, Snow Pea & Chicken Stir-Fry

2 Reviews
From: EatingWell Magazine, January/February 2016

This healthy snow pea and chicken stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or soba noodles.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Sauce
  • ¼ cup lime juice
  • ¼ cup orange juice
  • ¼ cup finely chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons cornstarch
  • ¾ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon ground pepper
  • Stir-Fry
  • 3 tablespoons peanut oil or canola oil, divided
  • 1 pound 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


  • Active

  • Ready In

  1. 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.
  2. 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 tablespoon oil and swirl to coat. Add chicken and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
  3. Swirl in another 1 tablespoon oil; add carrots and scallions. Stir-fry for 2 minutes.
  4. Swirl in the remaining 1 tablespoon oil; add garlic and snow peas. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
  5. Return the chicken to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
  • Make Ahead Tip: Refrigerate the sauce (Step 1) for up to 3 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 356 calories; 22 g fat(5 g sat); 4 g fiber; 16 g carbohydrates; 24 g protein; 58 mcg folate; 76 mg cholesterol; 6 g sugars; 0 g added sugars; 10,996 IU vitamin A; 52 mg vitamin C; 80 mg calcium; 3 mg iron; 541 mg sodium; 529 mg potassium
  • Nutrition Bonus: Vitamin A (220% daily value), Vitamin C (87% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 2½ fat

Reviews 2

January 12, 2019
profile image
By: Genrejoyce
Added ginger and omitted the cumin. Used coconut oil for the chicken(added organic chicken stock to keep tender, cut the salt and added broccoli. Served on top of red rice cooked in stock...outstandingly fresh and bright!
January 06, 2016
profile image
By: EatingWell User
A bit too limey I liked this recipe, however the mojo sauce is too dominated by the lime juice to appreciate the veggies and meat. I'd suggest including half the lime juice and supplement with water to allow the flavor so to meld... Pros: Nice balance of protein to veggie Cons: Sauce too limey
More Reviews