4/4: Chicken & Snap Pea Stir Fry with Ice Cold Fresca

4/4: Chicken & Snap Pea Stir Fry Over Rice with Fresca

Today I have been experimenting with new healthy recipes so I can expand my food options. This one is a winner I adapted from the original recipe found on Skinny Taste.

Chicken & Snap Pea Stir Fry
2 Servings: 130 calories per serving of chicken and veggies. Take into account the calories added if served over rice or pasta.


1 tbsp low sodium soy sauce
2 tsp lime juice
2 tbsp water
1 tsp cornstarch

For the Stir Fry:

4 oz skinless, boneless chicken breast, sliced thin
salt, to taste
1 tbsp oil
1 tsp fresh garlic, minced
1 tsp fresh ginger, minced
3/4 cup sugar snap peas
1/2 cup carrots, sliced diagonally

Make the sauce and set aside. Cook chicken in half tablespoon of oil and sprinkle with a little salt. Set aside when cooked through. Reduce heat to medium, add the rest of the oil to the pan and saute garlic and ginger for about 20 seconds. Add veggies to pan, cook on medium for about 5 minutes until the veggies are soft. I poured 2 tbs of water into the pan and put a lid over it to steam them a little. Once soft add in the chicken and sauce. Serve over rice or pasta.

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