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Delicious healthy diabetic recipes for managing diabetes effectively

Chicken and Vegetable Stir-Fry

A simple, diabetic-friendly chicken and vegetable stir-fry that's quick to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless, skinless chicken breast (cut into bite-size pieces) You can also use chicken thighs.
  • 2 cups Broccoli florets
  • 1 medium Bell pepper (sliced)
  • 1 cup Carrots (thinly sliced)
  • 1 cup Snap peas
Aromatics and Sauce
  • 4 cloves Garlic (minced)
  • 2 tbsp Fresh ginger (minced)
  • 1/4 cup Low-sodium soy sauce
  • 2 tbsp Olive oil For cooking the chicken.
  • 1 tbsp Cornstarch For thickening the sauce.
  • 2 tbsp Water To mix with the cornstarch.

Method
 

Preparation
  1. Cut the chicken into evenly sized, bite-size pieces. Slice the vegetables so they’re of similar thickness.
  2. Mince the garlic and ginger.
Sauce Preparation
  1. In a small bowl, whisk together the low-sodium soy sauce, water, and cornstarch until smooth.
Cooking
  1. Warm the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and allow it to cook without moving for a few minutes.
  2. Stir in the minced garlic and ginger, cooking just until fragrant.
  3. Add the broccoli, bell pepper, carrots, and snap peas. Toss and stir-fry until the vegetables are bright in color and slightly tender.
  4. Pour the sauce mixture into the pan, stirring continuously as it thickens. Cook until the chicken is fully cooked through.
Serving
  1. Scoop directly from the pan while the vegetables are crisp-tender and the sauce is shiny.

Notes

Store leftovers in an airtight container in the fridge. Reheat gently and add a splash of water if the sauce thickens too much.