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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My SO recently was diagnosed with diabetes so I have had to radically change our eating habits. He's a big guy and likes a full plate so I have been working on lightening foods without sacrificing portions. This works out per serving to 3 lean meats, 1 fat and 1 carbohydrate leaving plenty of room for the rice or noodles you wish to serve it on.****The sodium looks high because it didn't calculate for the low sodium soy sauce, figure half the sodium listed in the nutritional data******* Ingredients:
12 ounces chicken breasts, cooked and cubed |
6 celery ribs, sliced |
1 small head bok choy, sliced |
1 small onion, sliced |
2 garlic cloves, minced |
8 ounces snow peas, sliced |
12 ounces bean sprouts, fresh |
2 cups chicken broth, low sodium, low or 2 cups no fat |
1 tablespoon cornstarch |
2 tablespoons soy sauce, light (low sodium) |
4 teaspoons oil |
Directions:
1. Saute celery, bok choy, onion, garlic and snow peas in oil.
2. When tender/crisp add broth and bean sprouts.
3. Simmer until sprouts are soft.
4. Increase heat to boil, add chicken and soy sauce.
5. Add corn starch mixed with a small amount of cold water, stir until thickened.
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