Chicken Stir Fry
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
Serving Size: 1 1/2 cup
- 1 cup low sodium chicken broth
- 2 tbsp lower sodium soy sauce
- 2 tsp Cornstarch
- 1 clove garlic (minced or grated)
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1 (14 oz) bag frozen stir-fry vegetables
- 1 1/2 cup cooked chicken
- Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.
- While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.
- Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.
- Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.