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Crunchy Chicken Stir-Fry Salad



  1. Heat a large skillet over medium-high heat.
  2. 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.
  3. Lower the heat and add the snap peas, teriyaki sauce, soy sauce, and chicken broth. Continue stirring. Simmer until the liquid has reduced slightly.
  4. Divide the bok choy between two plates. Spoon the chicken mixture over the bok choy. Sprinkle the almonds on top.

Nutritional Information Per Serving:

Calories: 352
Fat: 15 grams
Sodium: 403 miligrams
Cholesterol: 95 miligrams
Protein: 40 grams
Carbohydrates: 12 grams

Diabetic Exchanges

2 Vegetable, 6 Very Lean Meat, 2 Fat

Source: Diabetes Cookbook for Dummies