Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

• Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale, Joan Clark, Barbara Forsberg
• Yield: 4 servings

Ingredients Edit

• 2 tbsp cornstarch
• 1 tsp granulated sugar
• 1 cup water
• 1 tbsp low-salt soy sauce
• 1 tbsp peanut oil
• 1½ cups julienne-cut carrot
• 2 cups fresh snow pea pods or sugar snap peas, or 1 (6-oz) pkg frozen pea pods, thawed and drained
• ¾ cup sliced green onions
• 2 tsp (or more) grated fresh gingerroot
• 2½ cups cubed (¾-inch), cooked chicken breast

directions Edit

1. In a small bowl, combine cornstarch and sugar, and blend well.
2. Add water and soy sauce, blending until smooth. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat.
4. Add carrots and stir to coat.
5. Cover and cook 3 minutes.
6. Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender.
7. Stir in chicken and cornstarch mixture.
8. Cook, stirring, until mixture thickens and is thoroughly heated.

Nutritional information Edit

Per 1½ cups stir-fry includes ⅝ cup chicken:

• 257 Calories | 28g Protein | 211mg Sodium | 63mg Cholesterol | 7g Fat | 14g Carbs
• Exchanges: 4 very lean meat | 1 vegetable | ½ starch | ½ fat