• 12 ounces boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1 cup broccoli flowerets
  • 1 cup cauliflowerets
  • 1/2 pound mushrooms, sliced
  • 4 green onions, cut in 1-inch pieces
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons dry sherry
  • 1 teaspoon grated gingerroot
  • 1 teaspoon arrowroot dissolved in 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1/4 cup unsalted peanuts


  1. Trim any fat from chicken and thinly slice diagonally. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 to 4 minutes or until cooked through. Remove with a slotted spoon and keep warm. Add broccoli and cauliflower; stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes. Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until heated through.

Recipe Yield: Servings: 4

Nutritional Information Per Serving:

Calories: 256
Fat: 10 grams
Sodium: 72 milligrams
Cholesterol: 385 milligrams
Protein: 30 grams
Carbohydrates: 9 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

3-1/2 Low-Fat Meat, 2 Vegetable

Book Title: Light and Easy Diabetes Cuisine

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