Crunchy Chicken Stir Fry Salad - 12g Carbs From: Diabetes Cookbook for Dummies

Crunchy Chicken Stir Fry Salad - 12g Carbs

From: Diabetes Cookbook for Dummies

Servings: 2

1 Tbsp sesame oil

12 ounces boneless, skinless chicken breasts, sliced into strips

1/2 cup baby carrots

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp white pepper

1/4 tsp sesame seeds

1/2 cup broccoli florets

1/4 cup celery, small sliced diagonally

1/2 cup snap peas

1 Tbsp low-sodium teriyaki sauce

1 tsp low-sodium soy sauce

1/2 cup low-sodium chicken broth

1 cup blanched and roughly chopped Chinese bok choy

2 Tbsp slivered almonds

Heat a large skillet over medium-high heat. Add the oil. Add

the chicken strips, carrots, and garlic powder. Saute until

the chicken is lightly browned (about 7 minutes). Add the

onion powder, white pepper, sesame seeds, broccoli, and celery.

Cook and continue stirring until the vegetables are soft.

Lower the heat and add the snap peas, teriyaki sauce, soy

sauce, and chicken broth. Continue stirring. Simmer until

the liquid has reduced slightly.

Divide the bok choy between two plates. Spoon the chicken

mixture over the bok choy. Sprinkle the almonds on top.

Servings: 2

Nutrition per Serving:

352 Calories, 15g Fat, 95mg Cholesterol, 403mg Sodium,

12g Carbs, 40g Protein

Diabetic Exchanges: 2 Vegetable, 6 Very Lean Meat, 2 Fat

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