Diabetic Stir-Fry

Thank you to Rose-Mary for your delicious diabetic Chicken Stir Fry recipe. I love chicken recipes and stir-fry recipes are fantastic and easy to make. Rose-Mary added that if you want to make this more of a low fat recipe, she suggests marinating the chicken in the soy sauce only and leave out the second tablespoon of oil. Cooking spray is also a good alternative to using oil.

Serves: 4


4 chicken breast halves, boneless & skinless
2 tablespoons vegetable oil
2 tablespoons soy sauce (low sodium if you can find some)
1 1/2 tablespoons cornstarch
1 large red bell pepper, cut into squares
1 medium red onion, cut into wedges
1 large broccoli spear, separated into florets
3/4 cup chicken broth (low sodium if you can find some)
1/4 teaspoon red pepper flakes
2 cloves garlic, crushed
1 small can water chestnuts, drained


  1. Cut chicken into cubes.
  2. Place the chicken in a bowl and add 1 teaspoon of the oil, 1 tablespoon soy sauce (low sodium) and 1/2 teaspoon cornstarch.  Toss to coat chicken.  An alternative is to put it in a zip-lock bag to toss and coat.
  3. In a small bowl, combine broth, red pepper flakes and remaining soy sauce and cornstarch.
  4. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and fry for 2 to 3 minutes or until chicken is opaque, then transfer chicken to plate and set aside.
  5. Add remaining oil, pepper, onion, broccoli, garlic and stir fry until onion starts to wilt or become clear.
  6. Add water chestnuts and chicken. Add broth mixture and bring to a boil.
  7. Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit.

Serve over hot cooked rice.

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