Simple Chicken Stirfry

Simple Chicken Stirfry
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetic Cooking Made Simple. Recipe Credit: . Photo Credit: Adobe Stock.
The classic stir-fry recipe is the perfect way to make a healthy, diabetes-friendly and low-carb meal from whatever you might have in the fridge or pantry. Heat up a little oil in a skillet (a wok is great, but any skillet will do), throw in some protein and vegetables, and stir. Our version uses chicken as a base, but strips of beef, pork, or tofu will work just as well. Stir-fry vegetable mixes are available at most grocery stores, but there are a number of fresh or frozen vegetables that will work perfectly here—broccoli, snow peas, bell peppers, and baby corn especially. Experiment and see! This easy recipe is a great place to start.

Watch How to Make Chicken Stir-Fry 

Powered by Homemade, brought to you by Alignment Health Plans
  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 180

  • Total Fat 8g
    • Saturated Fat 1.6g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 380mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 18g
  • Potassium 530mg
  • Phosphorus 195mg

Choices/Exchanges: 2 Nonstarchy vegetable, 2 Lean protein, 1 Fat



  • low sodium chicken broth
    1 cup
  • lower sodium soy sauce
    2 tbsp
  • Cornstarch
    2 tsp
  • garlic (minced or grated)
    1 clove
  • ground black pepper
    1/2 tsp
  • olive oil
    1 tbsp
  • frozen stir-fry vegetables
    1 (14-oz) bag
  • cooked chicken
    1 1/2 cup


  1. Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.

  2. While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.

  3. Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.

  4. Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.

  • Recommended

    I made this stir fry for my wife and I. I Added fresh sliced mushrooms and more frozen broccoli to the pack of frozen stir fry. I served the stir fry on a serving of brown rice. The cooking instructions worked well. Tasted better than stir fry's I have made in the past, from before I found out I was a type 2 diabetic. The stir fry looked great. I will make it again. I must warn you all however, it really tastes good and it is easy to over eat. I will be portioning this stir fry better next time!

  • Recommended

    I made this today accompany some riced cauliflower ! Was delicious and flavorful ! I did add a little sesame oil as I see I one review! My first meal at a new type 2 diabetic and it was actually tasty !!

  • Recommended

    Instead of olive oil, try toasted sesame oil. Just a little bit adds a real flavor boost!

  • Recommended

    This was SO good! There are so many different ways you can go with this recipe! I added cauliflower rice and lots of spinach to mine, along with the bag of frozen veggies and chicken. I am definitely making this again, although next time I'll replace the cornstarch with xanthan gum, although it's not very much if you decide not to do that. Great recipe!

  • Recommended

    while I haven't yet made this one, I will be ... my issue is the fact that these recipes are not adjustable, sure they're easy and good but when there is only one person cooking a recipe takes time to break it down and figure out all the measurement. Any way you could give it that ability???

  • Recommended

    I really enjoyed this recipe. I did add mushrooms and onions. I had lots of left-overs for lunch. I will be making this one again and again.