Ingredients
Sauce
1/4 cup lime juice
1/4 cup orange juice
1/4 cup finely chopped cilantro
1 tablespoon extra-virgin olive oil
2 teaspoons cornstarch
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 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 1/2- to 1-inch carrot slices
1 bunch scallions, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
3 cups snow peas, trimmed
Preparation
- 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.
Source:http://www.eatingwell.com/recipes/carrot_snow_pea_chicken_stir_fry.html