• Lisa Jarvis

Asian Chicken Stir-Fry


This dish is perfect for a weeknight dinner....it's easy, it's delicious, and it was a hit with the whole family! You can whip this up in around 20 minutes! I just sauteed the chicken, tossed in the veggies, and poured on the sauce, and boom! The sauce is a yummy blend of honey, soy sauce, ginger, garlic and crushed red pepper. You can serve this with rice, or just like it is! This is a great meal-prep idea too! You will absolutely love this!


Here's what you need: ( 4 servings)


2 lb chicken tenders, cut into small, bite-sized pieces

1 T olive oil

2 cups fresh sugar snap peas

2 medium carrots, thinly sliced diagonally

salt and pepper to taste


For the sauce:

1/3 cup lower sodium soy sauce

2 T honey

1 t sesame oil

1 inch fresh ginger, peeled and grated

3 cloves garlic,minced

1 t crushed red pepper (more or less, according to the amount of spice you want)

1 T sesame seeds


**1 T cornstarch

**Crushed peanuts to garnish

**Cooked brown rice to serve it on, if desired


Whisk the seven sauce ingredients together and set aside. Heat the oil in a large saute pan. Add the chicken and cook on medium-high for about 6-7 minutes, or till it's cooked through. Add the veggies in and cook another 5-6 minutes, or until the veggies are crisp-tender. Lightly salt and pepper to taste. Pour on the sauce and stir to coat everything. Mix the cornstarch with 1/4 cup water in a small bowl and stir it into the pan to thicken the sauce. Top with crushed peanuts or another type nut you prefer! Serve this over rice if you would like.....ENJOY!




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