This past weekend, I was fortunate enough to be able to attend this year’s Washington State Association of Diabetes Educators annual meeting in
This week’s recipe comes from “Diabetic Meals in 30 minutes or Less!” put out by the
Chicken Stir-Fry with Vegetables
3 chicken breasts, halved, boned and skinned
1 egg white, beaten
1 Tbsp cornstarch
3 Tbsp low-fat, reduced-sodium chicken broth
½ cup sliced mushrooms
2 small zucchini, cut into strips, unpeeled
½ cup sliced scallions
1 cup fresh snow peas, trimmed
1 Tbsp lite soy sauce
- Flatten chicken breasts with meat mallet until ¼ inch thick, cut into bite sized pieces
- Place chicken in bowl. Add egg white and cornstarch. Stir thoroughly. Let chicken sit for 10 minutes.
- Heat broth in wok (I used large, deep frying pan). Add chicken and stir-fry until opaque, about 5-6 minutes. Remove chicken from wok.
- Add mushrooms to wok and stir-fry for 2 minutes. Add chicken back to wok and steam for 1 more minute.
You can use any type of veggie in a stir-fry, so make substitutions as you would like, such as broccoli, carrot slices, green beans, cut bell peppers, for example. This is a really easy family meal. You could even use precooked chicken, skip step 1 and 2, and just reheat chicken in broth if you have some left over from a previous meal. Love it!