Ginger–Garlic Chicken Tenders with Snow Peas (Quick Soy–Lime Skillet)
Light, fast, and savory: chicken breast tenders seared and tossed with ginger-garlic snow peas. No tomato, no mustard, no heavy sauce—just a quick soy-lime glaze.
Back to full listIngredients
- DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 12–14 oz $8.49/lb
- Kroger® Brand Snow Peas 1 bag (8 oz) $3.89 (8 oz)
- Organic Ginger Root 1 tbsp, grated $5.99/lb
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
- Lime (or lemon) 1 (2 tbsp juice)
- Soy sauce 2 tbsp
- Honey or maple syrup 1 tsp (optional)
- Olive oil (or neutral oil) 2 tsp
- Black pepper to taste
- Optional: cooked rice 1 cup cooked, for serving
Instructions
- Make quick sauce: whisk soy sauce + lime juice + optional honey/maple + half the ginger.
- Pat chicken dry; season lightly with pepper (go easy on salt because soy sauce is salty).
- Heat a skillet over medium-high with oil. Sear chicken tenders 2–3 minutes per side until browned and 165°F. Transfer to a plate.
- In the same skillet over medium, add garlic and remaining ginger; cook 20–30 seconds. Add snow peas and 2 tbsp water; stir-fry/steam 2–3 minutes until crisp-tender.
- Return chicken to skillet. Pour in sauce; toss 30–60 seconds until glossy and coated.
- Serve as-is (light) or over a small scoop of rice.
Health notes: ~450–650 kcal/person (without/with rice). Light and high in protein + veg; keep oil to 2 tsp to reduce calories.
Drink pairing: Wine: Washington Riesling (dry to off-dry). Non-alcoholic: iced green tea with lime.