It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Caribbean Chicken Stir-Fry With Fresh Mint

Source: dLife

Chicken and vegetable stir fry in a Caribbean sauce served with fresh mint.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	232.8

Total Carbs	14.4 g

Dietary Fiber	3.3 g

Sugars	4.6 g

Total Fat	6.0 g

Saturated Fat	0.9 g

Unsaturated Fat	1.0 g

Potassium	570.5 mg

Protein	27.7 g

Sodium	127.6 mg

Dietary Exchanges 6.0 Fat, 1.3 Vegetables, 0.2 Fruits, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

4.0
4 each boneless skinless chicken breasts 1.0
1 tsp ground coriander 1.0
1 tsp ground ginger 1.0
1 tsp paprika 1.0
1 tsp black pepper 0.5
0 1/2 tsp ground cayenne (red pepper) 1.0
1 each medium limes 1.0
1 tbsp olive oil 0.5
0 1/2 each large onion 3.0
3 each medium garlic cloves 4.0
4 each scallions 1.0
1 each large red bell peppers 1.0
1 tbsp ground ginger 0.5
0 1/2 tsp grated orange peel 0.25
0 1/4 cup Juice, orange, fresh 2.0
2 tbsp fresh lime juice 1.0
1 tbsp cornstarch 2.0
2 tbsp Sauce, red chile 0.25
0 1/4 tsp ground allspice 0.125
0.125 tsp ground nutmeg 1.0
1 oz fresh mint

Directions

Rinse chicken breasts and pat dry with paper towels. Cut crosswise into 1/2 inch wide strips.
In a large bowl, combine ground coriander, ground ginger, paprika, pepper, cayenne pepper, and grated lime zest.
Add chicken strips and toss to evenly coat. Set aside for 15 minutes.
In a wok or heavy nonstick skillet, heat 1/2 tablespoon of the oil. When hot, add onion, garlic, scallions, bell pepper, and minced ginger. Stir-fry for 2 to 3 minutes. Transfer vegetables to a small bowl.
Add remaining 1/2 tablespoon oil to the wok and place over medium high heat. Toss in seasoned chicken breast strips and stir fry for 2 to 3 minutes.
Meanwhile, in a small bowl, whisk together sauce ingredients.
Return vegetables to the wok and stir in the sauce. Continue stir frying for another minute or two until all ingredients are hot and sauce has thickened.
Shred the mint leaves and stir into wok. Serve at once.