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Lemony Sugar Snap and Chicken Stir-Fry



  1. Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
  2. Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
  3. Add the remaining 2 teaspoons oil to the pan and heat on high until very hot. Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 minutes. Transfer the chicken to a bowl with the peas.
  4. Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.

Nutritional Information Per Serving:

Calories: 263
Fat: 6 grams
Fiber: 3 grams
Sodium: 290 miligrams
Cholesterol: 68 miligrams
Protein: 31 grams
Carbohydrates: 15 grams

Diabetic Exchanges

1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat

Source: The Eating Well Diabetes Cookbook