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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.