Who can help me with a diabetic chicken stir fry recipe?!
12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup caulifowerets
1/2 pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
2 tablespoons low-sodium soy sauce
3 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 cup dry-roasted peanuts
Trim any fat from chicken and thinly slice diagonally into 1-inch strips. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm. Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes. Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.
nfd?
Answers: Chicken Stir-Fry (Diabetic Recipe)
12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup caulifowerets
1/2 pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
2 tablespoons low-sodium soy sauce
3 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 cup dry-roasted peanuts
Trim any fat from chicken and thinly slice diagonally into 1-inch strips. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm. Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes. Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.
nfd?
If you are looking for tasty diabetic recipes and heart healthy recipes this chicken stir fry recipe is great.
Ingredients:
4 chicken breast halves, boneless & skinless
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 large red bell pepper, cut into squares
1 medium red onion, cut in thin wedges
1 large broccoli spear, separated into florets
3/4 cup chicken broth
1/4 teaspoon red pepper flakes
2 cloves garlic, crushed
1 small can water chestnuts, drained
Cut chicken into cubes. Place the chicken in a bowl and add 1 teaspoon of the oil, 1 tablespoon soy sauce and 1/2 teaspoon cornstarch. Toss to coat chicken. In a small bowl, combine broth, red pepper flakes and remaining soy sauce and cornstarch.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is opaque. Transfer chicken to plate. Add remaining oil, pepper, onion, broccoli, garlic and stir fry until onion starts to wilt. Add water chestnuts and chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit.
Serve over hot cooked rice.
Serves 4
Check out the link below. If it doesn't have stir fry on it, it has a ton of other diabetic chicken recipes. Good luck!
LEMON CHICKEN STIR-FRY WITH EQUAL
10% calorie reduction from traditional recipe.
Lemon Sauce:
1/2 cup vegetable stock or water
1/4 cup lemon juice
1 tablespoon cornstarch
2 teaspoons apple juice or dry sherry
2 teaspoons light soy sauce
1 teaspoon chili sauce
1 chicken-flavored bouillon cube, crushed or
1 teaspoon instant chicken bouillon granules
Combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
Chicken and Vegetables:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
4 cups cut up fresh vegetables, such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery
2 tablespoons Equal? Spoonful*
Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.
Add vegetables. Cook and stir about 3 minutes or until heated through.
Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal?. Serve over rice, if desired.
Makes 4 servings.
* May substitute 3 packets Equal? sweetener.