Diabetic-Friendly Broccoli Chicken Stir Fry Recipe

Looking for a diabetic-friendly stir fry? Give this recipe a try! You can try many tasty variations such as chicken-broccoli stir fry!

How To Make Diabetic-Friendly Broccoli Chicken Stir Fry

  • 12 oz chicken strips (roughly)
  • 2 tsp canola or olive oil
  • 3 cup broccoli florets (chopped)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (seeded and cored)
  • ½ tsp ground ginger
  • ½ cup low-sodium chicken broth
  • 2 tsp cornstarch
  • 3 tbsp Worcestershire sauce
  • Water or vegetable stock (as needed)

To serve:

  • Chopped dry-roasted cashews
  • Torn sprigs of fresh cilantro
  • Steamed rice
  1. In a small bowl, prepare a mixture of Worcestershire sauce, chicken broth, ginger, and cornstarch. This acts as the cornstarch mixture.
  2. Preheat a wide skillet containing some canola oil on medium-high. Throw in some garlic and the chicken breasts and saute for 5 minutes.
  3. Remove the chicken and lower the skillet’s temperature. Then add bell pepper and broccoli florets to the skillet. Saute the vegetables briefly
  4. Add the cornstarch mixture and allow to thicken briefly, then add the cooked chicken in the same skillet.
  5. Bring the mixture to a simmer and stir for about 6-7 minutes. You may need to add water or vegetable stock to avoid thickening the sauce too much.
  6. Once finished, garnish your stir fry with cashews & cilantro. Serve it hot with rice and enjoy your meal.

How To Make Diabetic-Friendly Broccoli Chicken Stir Fry

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Preparation: 10 mins
Cooking: 10 mins
Total: 20 mins
Serves:

Ingredients

  • 12 oz chicken strips roughly
  • 2 tsp canola or olive oil
  • 3 cup broccoli florets chopped
  • 2 cloves garlic minced
  • 1 red bell pepper seeded and cored
  • ½ tsp ground ginger
  • ½ cup low-sodium chicken broth
  • 2 tsp cornstarch
  • 3 tbsp Worcestershire sauce
  • Water or vegetable stock as needed

To serve:

  • Chopped dry-roasted cashews
  • Torn sprigs of fresh cilantro
  • Steamed rice

Instructions

  1. In a small bowl, prepare a mixture of Worcestershire sauce, chicken broth, ginger, and cornstarch. This acts as the cornstarch mixture.
  2. Preheat a wide skillet containing some canola oil on medium-high. Throw in some garlic and the chicken breasts and saute for 5 minutes.
  3. Remove the chicken and lower the skillet's temperature. Then add bell pepper and broccoli florets to the skillet. Saute the vegetables briefly
  4. Add the cornstarch mixture and allow to thicken briefly, then add the cooked chicken in the same skillet.
  5. Bring the mixture to a simmer and stir for about 6-7 minutes. You may need to add water or vegetable stock to avoid thickening the sauce too much.
  6. Once finished, garnish your stir fry with cashews & cilantro. Serve it hot with rice and enjoy your meal.

Nutrition

  • Calcium: 53mg
  • Calories: 169kcal
  • Carbohydrates: 11g
  • Cholesterol: 54mg
  • Fat: 5g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 720mg
  • Protein: 21g
  • Saturated Fat: 1g
  • Sodium: 257mg
  • Sugar: 4g
  • Vitamin A: 1382IU
  • Vitamin C: 102mg
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