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

Chicken Stir-Fry Salad

Source: dLife

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

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 13.3 Fat, 1.9 Vegetables, 0.1 Other Carbs, 0.0 Starch, 6.1 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

Directions

Place a skillet over medium high heat. Saute the chicken strips, carrots, olive oil, and garlic powder for approximately 7 minutes.
Add in the onion powder, white pepper, sesame seeds, broccoli, and celery and cook until vegetables are soft.
Reduce the heat and stir in the snap peas, teriyaki sauce, soy sauce, and chicken broth. Simmer until the sauce has started to reduce.
Separate the bok choy on two plates. Put the chicken over the bok choy and place the almonds on top.