Healthy Chicken Vegetable Stir-Fry
This Healthy Chicken Vegetable Stir-Fry is a delightful and nutritious dish that caters to those looking to enjoy hearty servings without compromising their health. Perfect for anyone managing diabetes, this recipe emphasizes lean proteins and vibrant vegetables. Each plate is packed with color and flavor, offering a filling meal that supports a balanced diet. The combination of lean chicken, crisp vegetables, and a light soy sauce provides a deliciously satisfying experience, making it a great choice for anyone who loves Asian-inspired cuisine but wants to keep it healthy. Serve it over your choice of brown rice or whole grain noodles to complete the meal while controlling carb intake.
N/A
Servings
250
Calories
11
Ingredients
Ingredients
chicken breasts
12 ounces (cooked and cubed)
celery ribs
6 (sliced)
bok choy
1 small head (sliced)
onion
1 small (sliced)
garlic cloves
2 (minced)
snow peas
8 ounces (sliced)
bean sprouts
12 ounces (fresh)
chicken broth
2 cups (low sodium or no fat)
cornstarch
1 tablespoon
soy sauce
2 tablespoons (light (low sodium))
oil
4 teaspoons
Instructions
1
In a large skillet or wok, heat the oil over medium heat.
2
Add the sliced celery, bok choy, onion, minced garlic, and snow peas to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
3
Pour in the low-sodium chicken broth and add the fresh bean sprouts. Continue simmering for an additional 3-4 minutes until the sprouts have softened.
4
Raise the heat to high and bring the mixture to a boil. Stir in the cooked and cubed chicken along with the light soy sauce.
5
In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Gradually stir this slurry into the skillet, mixing well until the sauce thickens.
6
Once thickened, remove from heat and serve immediately over brown rice or whole grain noodles.
Nutrition Information
15g
Carbs
37.5g
Protein
600mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Healthy Chicken Vegetable Stir-Fry.
How many calories are in a serving of this stir-fry?
There are 250 calories per serving.
Is this recipe suitable for people with diabetes?
Yes, it is specifically described as being perfect for anyone managing diabetes as it emphasizes lean proteins and vibrant vegetables.
How much protein does this dish provide?
This dish provides 37.5g of protein per serving.
What is the carbohydrate content of the Healthy Chicken Vegetable Stir-Fry?
It contains 15g of carbohydrates.
What is the sodium content of this recipe?
The sodium content is 600mg.
What kind of chicken is used in this recipe?
The recipe calls for 12 ounces of cooked and cubed chicken breasts.
How many celery ribs are required?
You will need 6 sliced celery ribs.
What amount of bok choy is needed?
The recipe requires 1 small head of sliced bok choy.
What size onion should be used?
Use 1 small sliced onion.
How much garlic is included in the stir-fry?
The recipe includes 2 minced garlic cloves.
How many snow peas should I prepare?
You need 8 ounces of sliced snow peas.
Should I use fresh or canned bean sprouts?
The recipe specifies 12 ounces of fresh bean sprouts.
What type of chicken broth is recommended?
Use 2 cups of low sodium or no fat chicken broth.
What is the purpose of cornstarch in this recipe?
One tablespoon of cornstarch is used to create a slurry to thicken the sauce.
What type of soy sauce should be used?
The recipe calls for 2 tablespoons of light (low sodium) soy sauce.
How much oil is needed for cooking?
You will need 4 teaspoons of oil.
At what heat should I start cooking?
Heat the oil in a large skillet or wok over medium heat.
How long do I sauté the initial vegetables?
Sauté the celery, bok choy, onion, garlic, and snow peas for 5-7 minutes.
When do I add the bean sprouts?
Add the fresh bean sprouts along with the chicken broth after the initial vegetables are tender-crisp.
How long should the sprouts simmer?
Simmer the sprouts for an additional 3-4 minutes until they have softened.
When is the cooked chicken added to the pan?
The chicken is added after the broth and sprouts have simmered and the mixture is brought to a boil.
How do I make the cornstarch slurry?
Mix the cornstarch with a few tablespoons of cold water in a small bowl.
What heat setting is used to thicken the sauce?
Raise the heat to high to bring the mixture to a boil before adding the slurry.
Is this recipe considered high in protein?
Yes, it is tagged as a high protein meal with 37.5g per serving.
What serving suggestions are provided for this dish?
It is recommended to serve the stir-fry over brown rice or whole grain noodles.
Is this an Asian-inspired recipe?
Yes, it is categorized under Asian cuisine and features classic stir-fry ingredients.
Is the chicken added raw or pre-cooked?
The chicken should be pre-cooked and cubed before being added to the skillet.
What are the primary tags associated with this recipe?
The tags include chicken, vegetables, stir-fry, healthy, diabetes-friendly, low sodium, and high protein.
How do I know when the vegetables are ready?
The vegetables should be sautéed until they are tender-crisp.