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Chicken stir fry with vegetables and sesame.

Savory Diabetic-Friendly Chicken and Vegetable Stir-Fry in 35 Minutes

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Craving flavor but watching your blood sugar levels? This easy, diabetic-friendly chicken and vegetable stir-fry is packed with lean protein and fiber to help with blood sugar control. A quick, colorful, and diabetes-friendly stir-fry featuring lean chicken breast and a medley of fiber-rich vegetables in a light, low-sugar sauce. This recipe is designed to help manage blood sugar levels while providing balanced nutrition and plenty of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound skinless boneless chicken breast, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 cup carrots julienned
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • Salt and pepper to taste

Equipment

Method
 

  1. Prepare Your Cooking Station:
  2. Clear and sanitize your workspace.
  3. Arrange all pre-measured ingredients in small bowls for quick access.
  4. Slice Chicken and Vegetables:
  5. Slice chicken breast into uniform 1-inch pieces.
  6. Chop all vegetables into similar-sized pieces for even cooking.
  7. Make the Sauce:
  8. In a small bowl, whisk together chicken broth and cornstarch until smooth.
  9. Stir in soy sauce and rice vinegar.
  10. Stir-Fry the Chicken:
  11. Heat 1 tablespoon olive oil in the wok over medium-high heat.
  12. Add chicken and cook until golden brown and cooked through, about 5–7 minutes.
  13. Remove chicken from the wok and set aside.
  14. Stir-Fry the Vegetables:
  15. Add remaining olive oil to the wok.
  16. Add garlic and ginger, stir for 30 seconds until fragrant.
  17. Add broccoli, bell pepper, snap peas, and carrots. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
  18. Combine and Finish:
  19. Return chicken to the wok.
  20. Pour in the sauce mixture.
  21. Stir-fry for 2–3 minutes, or until the sauce thickens and everything is well coated.
  22. Season with salt and pepper to taste.
  23. Serve:
  24. Serve immediately. For a lower-carb meal, enjoy as is or pair with cauliflower rice.

Nutrition

Serving: 238gCalories: 250kcalCarbohydrates: 12gProtein: 28gFat: 10gSodium: 380mgFiber: 3gSugar: 4g

Notes

Diabetes-Friendly Tips:
  • Use low-sodium soy sauce to reduce sodium content.
  • Avoid adding sugar; if a sweeter sauce is desired, use a sugar substitute like stevia or erythritol.
  • Focus on non-starchy vegetables to keep carbohydrates low.
  • Monitor portion sizes to help manage blood glucose.
  • Serve with cauliflower rice or a small portion of brown rice for extra fiber and lower glycemic impact.
This stir-fry is balanced for blood sugar management and can be easily adapted to your taste and dietary needs. Enjoy!

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