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Spicy Chicken Stir-Fry
Source: dLife

Chili garlic paste with cashews flavor this chicken and broccoli stir fry.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 302.6
Total Carbs 17.3 g
Dietary Fiber 3.1 g
Sugars 4.4 g
Total Fat 9.6 g
Saturated Fat 1.9 g
Unsaturated Fat 2.3 g
Potassium 725.1 mg
Protein 35.1 g
Sodium 745.2 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 1/2 Starch , 4 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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0 3/4 cup  low fat unsalted chicken broth
1 3/4 floz  cooking sherry
3 tbsp  low sodium soy sauce
5 tsp  Cornstarch
1 tbsp  Chili Peppers, puree, with garlic
3 tsp  peanut oil
1 lb  boneless skinless chicken breasts
1 each  medium onions
1 tbsp  fresh ginger root
0 1/2 each  bunch broccoli
0 1/4 cup  cold water
0 1/4 cup  unsalted cashews
  1. In a small bowl, whisk together the broth, sherry, soy sauce, cornstarch, and chili garlic puree until smooth and set aside.
  2. Place a large nonstick pan or wok over medium high heat and heat until a drop of water sizzles. Add 2 teaspoons of the oil and swirl the pan to coat the entire bottom; then, add in the chicken. Thoroughly cook the chicken, about 4-5 minutes. Remove from pan and place on a plate; keep warm.
  3. Place the remaining teaspoon of oil into the pan and add the onion and ginger. Cook for 30 seconds to blend flavors and add in the broccoli. Stir-fry until tender yet crisp, about 2 minutes. Add in the broth mixture from step 1 and the water. Cook, stirring constantly until mixture thickens and bubbles, about 1 minute. Add back in the chicken, add the cashews, and heat through, about 1 minute.

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