Simple Chicken Stirfry

10 min prep time
10 min cook time
4servings
Recipe by Jennifer Lamplough Source Diabetic Cooking Made Simple Photo by Adobe Stock
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. 

10 min prep time
10 min cook time
4servings
1 1/2 cups
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Step-By-Step Instructions:

  1. Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.

  2. While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.

  3. Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.

  4. Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.

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Nutrition facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 180
  • Total Fat 8g
    • Saturated Fat 1.6g
    • Trans Fats 0g
  • Cholesterol 45mg
  • Sodium 380mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 18g
  • Potassium 530mg
  • Phosphorous 195mg
Ingredients
low sodium chicken broth
1 cup
lower sodium soy sauce
2 tbsp
Cornstarch
2 tsp
garlic (minced or grated)
1 clove
ground black pepper
1/2 tsp
olive oil
1 tbsp
frozen stir-fry vegetables
1 (14-oz) bag
cooked chicken
1 1/2 cup

Reviews & Ratings

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5
Overall Rating
Showing 4 of 16 Results

Tasty

I made a lot of changes to this recipe. I didn't use the frozen stir fry mix because I'm not a fan of carrots. So, I used can corn, fresh broccoli, frozen snap peas, mushrooms and a red bell pepper. I also added brown rice and doubled the sauce since I had so many veggies in it.

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.

Recommended

I made this for my husband and he asked me where I got the recipe. Then he proceeded to tell me “Now, save this recipe and don’t ever lose it”. This website is really helpful. Thank God I found this ❤️
Andrea

Recommended

I really liked this recipe. I added ginger to it as well, and it was easy and tasty. However, I did not get 4 servings. I only got 3, and they weren’t even a cup and a half as indicated in the directions. Closer to a cup and a quarter for each of 3 servings. I measured very carefully too.

Recommended

I recommend this recipe, the chicken broth definitely helps things. I think I wanna use another bag of veggies next time, and maybe cut the amount of chicken in half (i used two packs of tenderloins).