Make a delicious and healthy stir fry for diabetics with chicken, broccoli, and bell pepper flavored with a simple sauce made using chicken broth and Worcestershire.
Preparation:
10mins
Cooking:
10mins
Total:
20mins
Serves:
4
Ingredients
12ozchicken stripsfrom chicken breasts
2tspolive oilsesame oil, or canola oil
3cupbroccoli floretschopped
2clovesgarlicminced
1yellow bell pepperseeded and cored, or green or red bell pepper
½tspground ginger
½cuplow-sodium chicken broth
2tspcornstarch
3tbspWorcestershire sauceor low-sodium soy sauce
water or vegetable stock, as needed
To serve:
dry-roasted cashewschopped
fresh cilantrotorn sprigs
steamed rice
Instructions
In a small bowl, prepare a mixture of Worcestershire sauce, chicken broth, ginger, and cornstarch. This acts as the cornstarch mixture.
Preheat a wide skillet containing some canola oil on medium-high. Throw in some garlic and the chicken breasts and saute for 5 minutes.
Remove the chicken and lower the skillet's temperature. Then add bell pepper and broccoli florets to the skillet. Saute the vegetables briefly.
Add the cornstarch mixture and allow to thicken briefly, then add the cooked chicken in the same skillet.
Bring the mixture to a simmer and stir for about 6 to 7 minutes. You may need to add water or vegetable stock to avoid thickening the sauce too much.
Once finished, garnish your cooked chicken stir fry with cashews and cilantro. Serve it hot with rice and enjoy your meal.