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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2016


Recipe Summary

30 mins




Instructions Checklist
  • 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.

  • 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.

  • Swirl in another 1 tablespoon oil; add carrots and scallions. Stir-fry for 2 minutes.

  • Swirl in the remaining 1 tablespoon oil; add garlic and snow peas. Stir-fry until the vegetables are tender, 2 to 4 minutes more.

  • 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 Facts

356 calories; protein 23.8g; carbohydrates 15.8g; dietary fiber 4.1g; sugars 6.3g; fat 22.2g; saturated fat 4.5g; cholesterol 75.5mg; vitamin a iu 10995.6IU; vitamin c 51.6mg; folate 58.1mcg; calcium 79.8mg; iron 3.1mg; magnesium 45.4mg; potassium 529.1mg; sodium 540.8mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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 Read More
Rating: 5 stars
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! Read More