Japanese Chicken Yuzu-Style Stir-Fry with Snap Peas

Ingredients

• 200 g chicken breast (thin slices)
• 1 cup snap peas
• 3/4 cup cooked jasmine rice
• 2 tbsp lemon or lime juice
• 1 tsp lemon or lime zest(optional)
• 2 tbsp coconut aminos
• 1 tsp honey(optional)
• 1 tbsp neutral oil
• 1 clove garlic (minced)(optional)
• 1 tsp arrowroot powder(optional)
• 2 tbsp water(optional)

Instructions

1. 1

   In a bowl, whisk coconut aminos, citrus juice, zest (if using), and honey (if using).

2. 2

   Heat a skillet over medium-high heat with neutral oil. Add chicken and cook 5–7 minutes until browned.

3. 3

   Add snap peas and cook 2–3 minutes until crisp-tender.

4. 4

   Pour in sauce. If you want it thicker, stir arrowroot with water and add; simmer 30–60 seconds.

5. 5

   Serve over jasmine rice.