Lime and Chili Garlic Stir Fry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Oriental
Serves: 4-6
  • 2 tablespoons peanut oil, divided
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 3 bell peppers, thinly sliced
  • ½ large red onion, thinly sliced
  • large handful snow peas, strings removed
  • 2 cloves garlic, minced
  • ¼ cup chicken broth
  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 2 tablespoons chili garlic sauce (found in the Oriental foods aisle)
  • 1 tablespoon cornstarch
  • 2 cups hot cooked rice
  1. Heat 1 tablespoon oil in wok. Stir fry chicken until cooked through. Remove from pan and keep hot.
  2. Add remaining oil to wok. Add all the vegetables, and stir fry until tender crisp. Add chicken back into the pan.
  3. Combine broth, lime juice, soy sauce, and chili garlic sauce. Whisk in cornstarch and pour over the stir fry. Continue to stir fry for another minute, until sauce thickens. Serve over hot rice.
Recipe by Cooking with Veggies at