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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.
Summary
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.
  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Budget Friendly Dinner Easy Pantry Recipes Main Dish One Pot Quick & Easy Lower Carb Veggie Rich Asian
Nutrition Facts

Nutrition Facts

4 Servings

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

  • Total Fat 8g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 380mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 18g
  • Potassium 530mg
  • Phosphorus 200mg

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

Budget Friendly Dinner Easy Pantry Recipes Main Dish One Pot Quick & Easy Lower Carb Veggie Rich Asian
Ingredients

Ingredients

  • 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

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Directions

Directions

  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.

Reviews

Reviews

Write a Review
  • 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.

  • Recommended

    Very good. Not too strong. Will definitely be a regular in our house.

  • Recommended

    First time making this recipe and I will definitely make it again! Two thumbs up!

  • Recommended

    This was my first recipe from your website and it was sooo yummy! The only thing different was when I cooked the chicken breast, I added a little bit of the lower sodium soy sauce and garlic to the chicken. I will make it again!

  • Recommended

    This is the first meal I prepared as a newly diagnosed diabetic. It was delicious and has become a regular on our menu!

  • Recommended

    @Teresa All of our recipes have a print function! There's an icon above the recipe title that says print—click on that and it will generate a printer-friendly version of the recipe. If you have any issues, please contact us at askada@diabetes.org.