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Chicken Veggie Stir Fry

Try this low-carb and veggies loaded recipe after your church tour walk! It has tons of vegetables and low carbohydrate ingredients to prevent and manage type 2 diabetes!

Chicken Veggie Stir Fry
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Chicken Veggie Stir Fry

Recipe by Massillon Health Department
Servings

4

servings
Calories

220

kcal
Carbohydrates

11

g

Ingredients

  • 2 tbs reduced sodium soy sauce

  • 1 tbs minced ginger

  • Juice of 1 lime

  • 1 tsp sesame oil

  • 1 lb of skinless chicken breast cut into bite sized pieces

  • 1 tbs canola oil

  • 2 carrots cut into slices

  • 2 cups broccoli cut into bite sized pieces

  • 1 medium zucchini, cut into bite sized pieces

  • 4 cloves garlic minced

  • 2 green onions cut into 1/3 inch pieces

  • 1 jalapeno pepper, seeded and minced

  • 1/3 cup fresh basil sliced

  • 1/3 cup sliced cilantro

Directions

  • Place tbs of the soy sauce, ginger, lime and sesame oil into a zip lock bag and add the chicken.
    Refrigerate for 1 hour or overnight
  • Heat oil in large skillet on medium/high heat and add chicken and sauté for about 1 minute
  • Add carrots, broccoli, zucchini, garlic, green onions, jalapeno and fry for 7 more minutes or until chicken is done and veggies are crisp
  • Stir in remaining soy sauce and mix in basil and cilantro right before serving