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Recipe of the Week
Chicken Stir-fry
American Diabetes Association - Diabetes Food Hub
Ingredients
- 1 Cup low sodium chicken broth
- 2 tbsp low sodium soy sauce
- 2 tsp Cornstarch
- 1 clove mined garlic
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1 (14oz) bag frozen stir-fry vegetables
- 1 ½ cooked chicken
- CARBOHYDRATE COUNT: 9g
- Serving Size: 1 ½ Cups, 4 servings
Directions
- Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.
- While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.
- Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through, and sauce is thickened.
- Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.