CHICKEN AND PEA POD STIR-FRY: Daily Diabetic Recipe

CHICKEN AND PEA POD STIR-FRY

Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

INGREDIENTS
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1 cup water
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut oil
- 1-1/2 cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas,
OR 1 (6-ounce) package frozen pea pods, thawed and drained
- 3/4 cup sliced green onions
- 2 tablespoons grated fresh gingerroot
- 2-1/2 cups cubed (3/4-inch), cooked chicken breast

DIRECTIONS
In a small bowl, combine cornstarch and sugar, and blend well.
Add water and soy sauce, blending until smooth. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add
carrots and stir to coat. Cover and cook 3 minutes. Add snow
pea pods or snap peas, green onions, and gingerroot, and cook,
stirring, for 3 to 4 minutes or until vegetables are crisp tender.

Stir in chicken and cornstarch mixture. Cook, stirring,
until mixture thickens and is thoroughly heated.

Nutritional Information Per Serving:
Glycemic Index: 44, Glycemic Load: 5, Calories: 257,
Carbohydrate: 14 g, Dietary Fiber: 2-1/2 g,
Fat: 7 g, Cholesterol: 63 mg, Sodium: 211 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat