Simple Chicken Stirfry
How to Make Simple Chicken Stirfry
The classic stir-fry recipe is the perfect way to make a healthy, diabetes-friendly and low-carb meal from whatever you might have in the fridge or pantry. Heat up a little oil in a skillet (a wok is great, but any skillet will do), throw in some protein and vegetables, and stir. Our version uses chicken as a base, but strips of beef, pork, or tofu will work just as well. Stir-fry vegetable mixes are available at most grocery stores, but there are a number of fresh or frozen vegetables that will work perfectly here—broccoli, snow peas, bell peppers, and baby corn especially. Experiment and see! This easy recipe is a great place to start.
Step-by-Step Video Instructions
The chefs at Homemade have partnered with us for easy-to-follow instructions on how to make this recipe. Watch this recording of our live cooking class to see how to prepare this meal from start to finish.
Step-By-Step Instructions:
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Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.
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While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.
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Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.
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Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.
Nutrition facts
4 Servings
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Serving Size
1 1/2 cups
- Amount per serving Calories 180
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Total Fat
8g
- Saturated Fat 1.6g
- Cholesterol 45mg
- Sodium 380mg
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Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 18g
- Potassium 530mg
- Phosphorous 195mg
Reviews & Ratings
Tasty
The final dish was vibrant with tons of color from the veggies. I appreciated that veggies still had bite.
This definitely took longer than the time on the recipe. I had to cook the chicken, so that added another 30 minutes to the recipe.
This will definitely be a great recipe for me to rotate between lunch and dinner this week.
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