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Recipes  |
Diabetic Chicken Stir-Fry Salad
1 tablespoon sesame oil 12 ounces boneless, skinless chicken breasts, sliced into strips 1/2 cup baby carrots 1/4 teaspoon Garlic Powder 1/8 teaspoon Onion Granules 1/8 teaspoon Ground White Pepper 1/4 teaspoon Sesame Seed 1/2 cup broccoli florets 1/4 cup celery, small sliced diagonally 1/2 cup snap peas 1 tablespoon low-sodium teriyaki sauce 1 teaspoon low-sodium soy sauce 1/2 cup low-sodium chicken broth 1 cup blanched and roughly chopped Chinese bok choy 2 tablespoons slivered almonds Directions: 1. Heat a large skillet over medium-high heat 2. Add oil 3. Add chicken strips, carrots and garlic powder 4. Saute until chicken is golden browned 6-7 minutes 5. Add onion powder, white pepper, sesame seeds, broccoli and celery 6. Cook and constantly stirring until vegetables are soft 7. Reduce heat to simmer 8. Add snap peas, teriyaki sauce, soy sauce and chicken broth 9. Simmer while constantly stirring until the liquid has reduced slightly 10. Divide the bok choy between two plates 11. Spoon chicken mixture over the bok choy 12. Sprinkle almonds on top Serves: 2 Calories: 357 Protein: 40g Sodium: 409mg Cholesterol: 98mg Carbohydrates: 15g Fat: 16g |
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