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
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Showing 8 of 16 Results

Recommended

I made this stir fry for my wife and I. I Added fresh sliced mushrooms and more frozen broccoli to the pack of frozen stir fry. I served the stir fry on a serving of brown rice. The cooking instructions worked well. Tasted better than stir fry's I have made in the past, from before I found out I was a type 2 diabetic. The stir fry looked great. I will make it again. I must warn you all however, it really tastes good and it is easy to over eat. I will be portioning this stir fry better next time!

Recommended

I made this today accompany some riced cauliflower ! Was delicious and flavorful ! I did add a little sesame oil as I see I one review! My first meal at a new type 2 diabetic and it was actually tasty !!

Recommended

Instead of olive oil, try toasted sesame oil. Just a little bit adds a real flavor boost!

Recommended

This was SO good! There are so many different ways you can go with this recipe! I added cauliflower rice and lots of spinach to mine, along with the bag of frozen veggies and chicken. I am definitely making this again, although next time I'll replace the cornstarch with xanthan gum, although it's not very much if you decide not to do that. Great recipe!