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Simple Chicken Stir-Fry

Simple Chicken Stir-Fry

Adapted from Diabetes Food Hub

Makes 4 Servings


  • Low sodium chicken broth
  • 1 cup lower sodium soy sauce
  • 2 tbsp Cornstarch
  • 2 tsp garlic (minced or grated)
  • 1 clove ground black pepper
  • 1/2 tsp olive oil
  • 1 tbsp frozen stir-fry vegetables
  • 1 (14-oz) bag cooked chicken


  • Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.
  • While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.
  • Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.
  • Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.

Serving Size 1 ½ cups
Calories 180
Cabrs 9 g