Ingredients
Equipment
Method
- In a small bowl, whisk together the low-sodium soy sauce, grated ginger, and minced garlic. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering and very hot.
- Add the chicken pieces in a single layer (work in batches if needed to avoid crowding). Cook without stirring for 2-3 minutes until golden brown on the bottom.
- Flip the chicken pieces and cook for another 2-3 minutes until golden and cooked through. Remove chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the same pan. Add broccoli florets and stir to coat with oil.
- Add 1/4 cup water to the pan and immediately cover with a lid. Steam for 3 minutes until broccoli is bright green and crisp-tender.
- Remove the lid and let any remaining water evaporate (about 30 seconds).
- Return the chicken to the pan. Pour the ginger-garlic soy sauce over everything and toss well to coat. Cook for 1-2 minutes, stirring constantly, until the sauce coats everything and is heated through.
- Season with black pepper to taste. Serve immediately over cauliflower rice or brown rice, garnished with sesame seeds and green onions if desired.
Nutrition
Notes
This sugar-free stir-fry is optimized for diabetes management with lean protein, fiber-rich vegetables, and zero added sugars. When served with cauliflower rice, it provides only 12g of carbohydrates per serving, making it suitable for low-carb meal plans. The high protein content (35g per serving) helps maintain stable blood sugar levels and supports satiety. Fresh ginger and garlic provide not only flavor but also potential metabolic benefits. For those following a moderate-carb approach, brown rice adds complex carbohydrates and additional fiber while still maintaining blood sugar-friendly properties.
