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Chicken Stir-Fry Salad
Source: dLife

A crispy crunch stir fry made with chicken, bok choy, and sugar snap peas.

Rating:
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 375.0
Total Carbs 12.4 g
Dietary Fiber 4.0 g
Sugars 3.9 g
Total Fat 13.3 g
Saturated Fat 2.1 g
Unsaturated Fat 0.9 g
Potassium 1034.5 mg
Protein 49.0 g
Sodium 691.5 mg
Dietary Exchanges
2 Fat , 2 Vegetables , 6 1/2 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.
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Servings
Ingredients

1 tbsp  sesame oil
12 oz  boneless skinless chicken breasts
0 1/2 cup  baby carrots
0 1/4 tsp  garlic powder
0.125 tsp  onion powder
0.125 tsp  white pepper
0 1/4 tsp  sesame seeds
0 1/2 cup  fresh broccoli florets
0 1/4 cup  fresh chopped celery
4 oz  sugar snap peas
1 tbsp  low sodium teriyaki sauce
1 tsp  low sodium soy sauce
0 1/2 cup  low sodium chicken broth
1 cup  Cabbage, bok choy, cooked, drained
2 tbsp  slivered almonds
Directions
  1. Place a skillet over medium high heat. Saute the chicken strips, carrots, olive oil, and garlic powder for approximately 7 minutes.
  2. Add in the onion powder, white pepper, sesame seeds, broccoli, and celery and cook until vegetables are soft.
  3. Reduce the heat and stir in the snap peas, teriyaki sauce, soy sauce, and chicken broth. Simmer until the sauce has started to reduce.
  4. Separate the bok choy on two plates. Put the chicken over the bok choy and place the almonds on top.

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