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Chicken Stir-Fry with Vegetables
Source: dLife

A one pan meal of chicken and mixed vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 88.2
Total Carbs 4.5 g
Dietary Fiber 1.0 g
Sugars 1.8 g
Total Fat 0.9 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 325.0 mg
Protein 15.2 g
Sodium 140.3 mg
Dietary Exchanges
, 1 Vegetables , 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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3 each  boneless skinless chicken breasts
1 each  egg whites
1 tbsp  Cornstarch
3 tbsp  low fat unsalted chicken broth
0 1/2 cup  fresh mushroom slices
2 each  small zucchini
1 cup  snow peas
2 each  scallions
1 tbsp  light soy sauce
  1. Arrange chicken breasts between 2 layers of plastic wrap. Using a meat mallet or heavy skillet, pound chicken breasts to 1/4 inch thickness. Slice into small cubes.
  2. Combine chicken, egg white, and cornstarch in a bowl and mix well. Set aside for 10 minutes.
  3. Pour the broth in a wok and heat over medium heat. Add in the chicken and saute 5 to 6 minutes, chicken will no longer be translucent. Take the chicken out of the wok.
  4. Place the mushrooms in the wok and cook for 2 minutes.
  5. Next, add the zucchini, snow peas, scallions, and soy sauce. Place lid over wok and let simmer for 2 minutes.
  6. Put the chicken back in the wok and continue to cook for 1 more minute.

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