Found this online and can't wait to try it out! I already had chicken breasts defrosting in the fridge and had planned a chicken-mushroom sauté; but, this slightly different blending of flavors really tempted my taste buds.
I will substitute rice wine vinegar sweetened to taste with Splenda for the sherry. Shrimp would also be a lovely alternative to chicken. And, please, do play around with the veggies—recipes are meant to be revamped. And, you know, stir fry is great on its own—you don’t need rice!
Mmmm! Smell that seared chicken (or shrimp) and veggies—delectable scents of ginger, garlic and onion wafting through your house. Dang, I'm hungry!
Ingredients:
12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 cup broccoli florets
1 cup broccoli florets
1 cup cauliflower florets
1/2 pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
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 unsalted dry-roasted peanuts
Preparation:
1. Trim any fat from chicken and thinly slice diagonally into 1-inch strips.
2. 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.
3. 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.
4. Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.
Numbers you need to know:
Makes 4 servings.
Nutrition Information Per Serving: Calories 256, fat 10 g, cholesterol 72 mg, protein 30 g, carbohydrate 9 g, sodium 30 mg (Please, note: I’m a bit skeptical about the sodium amount listed here. I’d like to know what brand of soy sauce the recipe creator used. I can’t find ANY that would yield this low a sodium load per serving. So DO BEWARE!)
Food Exchanges: 3 1/2 Low-Fat Meat, 2 Vegetables.
Food Exchanges: 3 1/2 Low-Fat Meat, 2 Vegetables.
Make healthy choices for a happier life!
Anita Peacock
Lifelong Type 1 Diabetic
Owner/Manager/Designer
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| MyDiabeticBag.com |
Thanks for sharing this recipe, I really want to cook this because this is my favorite and it was safe for my mother too. Do you also have a Stir Fried Chicken recipe that was for diabetic?
ReplyDeleteJacob, I kinda messed this up. Please, see my comments below. Nita
DeleteHi, Jacob--thanks for posting! The posted recipe IS diabetic-friendly. Do you mean, do I have more chicken stir fry recipes? I'll look online and post you a link to a good source.
ReplyDeleteHere's a chicken stir fry recipe from forecast magazine that sounds good: http://www.forecast.diabetes.org/recipes/chicken-stir-fry
ReplyDelete