Diabetic Dish of the Week – Chicken and Broccoli Stir-Fry With Peanuts

July 19, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Chicken and Broccoli Stir-Fry With Peanuts. To make this week’s Dish you’ll be needing Fat Free Reduced Sodium Chicken Broth, Reduced Sodium Soy Sauce, Corn Starch, Salt, Ground Ginger, Garlic Powder, Nonstick Cooking Spray, Skinless Chicken Breast Halves, Broccoli Florets, Red Bell Pepper, and Unsalted Dry Roasted Peanuts. There’s 231 calories and 5 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Chicken and Broccoli Stir-Fry With Peanuts
Looking for a quick, easy, and nourishing meal for busy weeknights? This low-carb chicken stir-fry is ready before you can say “Dinnertime!”


1 1/2 cups fat-free reduced-sodium chicken broth, divided

2 tablespoons reduced-sodium soy sauce

1 1/2 tablespoons cornstarch

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

Nonstick cooking spray

1/2 teaspoon vegetable oil

1 pound boneless skinless chicken breast halves, cut into 2 x 1/4-inch strips

1 cup small broccoli florets

1 cup red bell pepper strips

1/4 cup chopped unsalted dry-roasted peanuts

Yield: 4 servings
Serving size: 1 cup

1. Combine 1 cup chicken broth with soy sauce, cornstarch, salt, ginger, and garlic powder in small container. Stir until smooth; set aside.

2. Lightly coat large skillet with cooking spray; heat over high heat until hot. Add oil; tilt skillet to coat bottom of skillet. Add chicken; stir fry 2 minutes, or until no longer pink. Remove chicken from skillet.

3. Add remaining 1/2 cup chicken broth to skillet; bring to a boil. Add broccoli and bell pepper; return to a boil. Reduce heat and simmer, covered, 2 minutes, or until broccoli is crisp-tender.

4. Increase heat to high. Add chicken to skillet. Stir sauce and add to skillet. Bring to a boil; boiling 1 to 2 minutes, or until thickened. Stir in peanuts.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 7 g, Protein: 31 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 69 mg, Sodium: 686 mg, Fiber: 2 g

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Inside every issue you’ll find…
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