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CRUNCHY CHICKEN STIR-FRY SALAD

Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf

Here's a great way to enjoy a chicken salad that's not the same old greens-topped-with-grilled-chicken-breast thing. It's loaded with interesting veggies (like bok choy and snap peas) and other tasty tidbits (like almonds) that give a terrific flavor and texture.

Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 2 servings


• 1 tablespoon sesame oil
• 12 ounces boneless, skinless chicken breasts, sliced into strips
• 1/2 cup baby carrots
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon white pepper
• 1/4 teaspoon sesame seeds
• 1/2 cup broccoli florets
• 1/4 cup celery, small sliced diagonally
• 1/2 cup snap peas
• 1 tablespoon low-sodium teriyaki sauce
• 1 teaspoon low-sodium soy sauce
• 1/2 cup low-sodium chicken broth
• 1 cup blanched & roughly chopped Chinese bok choy
• 2 tablespoons slivered almonds
 

1. 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.

2. Lower the heat and add the snap peas, teriyaki sauce, soy sauce, and chicken broth. Continue stirring. Simmer until the liquid has reduced slightly.

3. Divide the bok choy between two plates. Spoon the chicken mixture over the bok choy. Sprinkle the almonds on top.
 

Per serving: Kcalories 352 (From Fat 136); Fat 15g (Saturated 3g); Cholesterol 95mg; Sodium 403mg; Carbohydrate 12g (Dietary Fiber 5g); Protein 40g.
Exchanges: 2 vegetable, 6 very lean meat, 2 fat

 

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