Chicken Stir-Fry
- SERVES
- 4
- SERVING SIZE
- 6 ounces chicken strips and 1/2-cup vegetables
- COOK TIME
- 15 Min
Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!
What You'll Need
- 1 tablespoon canola oil, divided
- 1 1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips
- 4 clove garlic, minced
- 8 ounce fresh asparagus, ends trimmed and cut into 2-inch pieces
- 1/2 red bell pepper, cut into 1/4-inch slices
- 1 tablespoon grated fresh ginger
- 1/2 cup low sodium, fat-free chicken broth
- 2 tablespoon reduced sodium soy sauce
- 2 tablespoon water
- 1/2 teaspoon black pepper
- 2 teaspoon cornstarch
What to Do
- In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.
- In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.
- Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.
Notes
If you like this recipe, then you should check out our collection page: Healthy Homemade Chinese Food.