Last week I started planning out my garden and I’m anxiously awaiting warmer days so I can get this thing going! My craving for growing my own fresh veggies has me cooking up all kind of recipes that really make them the star of the dish. Chicken may be in the title, but what I really loved about this simple stir fry were the crunchy snap peas and tender shiitake mushrooms. I used fresh lemon zest and juice along with ginger for some tangy and bold flavors. The entire dish from start to finish takes less than 20 minutes and can easily be paired up with rice, noodles, or quinoa to make it gluten-free friendly!
(makes 4 servings)
3 Tbs coconut oil, melted
3 Tbs soy sauce
1 Tbs freshly grated ginger
Zest from 1 lemon
Juice from 1 lemon
Salt and pepper to taste
2 large boneless skinless chicken breasts, cut into bite size pieces
8oz (2 cups) sugar snap peas
4-6 oz shiitake mushrooms
3 stalks of green onion, diced
3-4 cloves of garlic, minced
1 cup uncooked quinoa
2 cups of vegetable or chicken broth
Juice from half a lime
I recommend starting the quinoa ahead of time because if you’re anything like me, you try to multitask a wee bit too much in the kitchen and sometimes neglect the quinoa or rice! If you can multitask like a pro, just start it with the rest of the stir fry and everything will finish up around the same time.
Add quinoa and broth to a medium sized saucepan and heat over high heat. Once mixture comes to a bowl, switch the heat to low, cover the pot, and simmer for 10-12 minutes, stirring occasionally. Once the moisture is fully absorbed and the quinoa is nice and fluffy, remove from heat and squeeze in lime juice. Keep covered until ready to eat.
In a small bowl, whisk together coconut oil, soy sauce, ginger, lemon zest, juice, salt, and pepper.
Heat a large skillet or wok over medium heat. Once hot, add lemon ginger sauce and heat for 30 seconds to a minute. Add chicken and cook for 3 to 4 minutes tossing or turning to evenly coat in the sauce. Next add snap peas, mushrooms, green onion, and garlic. Toss or stir to coat in remaining sauce and simmer for 4 to 6 minutes, depending on how done you like your vegetables.
Serve over quinoa, rice or noodles. Top with fresh cilantro (optional) and if you love you Sriracha like I do.. load it up!