1/2 cup chicken broth
2 tsps cornstarch
2 tsp soy sauce
1 1/2 tsps curry powder
dash of red pepper flakes
3 green onions, sliced
2 garlic cloves, minced
2 cups fresh broccoli florets
2/3 cup sliced carrots
1 1/2 tsps olive or canola oil
6-oz boneless skinless chicken, cut into bite-size pieces
2/3 cup hot cooked brown rice, cooked without salt (there is enough salt in the broth and soy sauce)
In a medium bowl stir the broth, cornstarch, soy sauce, curry powder and red pepper flakes together; set aside.
Spray a large skillet or a wok with nonstick cooking spray and heat over medium-high heat. Add the green onions and garlic to skillet; stir fry 1 minute. Remove from the wok.
Add the broccoli and carrots to the wok and stir-fry 2 to 3 minutes until crisp tender; remove from wok.
Heat the oil in the wok and add the chicken pieces; stir-fry about 3 minutes or until cooked through.
Stir the broth mixture you had set aside; add to the chicken in the wok. Cook and stir until the sauce comes to a boil and thickens slightly. Return the vegetables to the wok and cook, stirring, until heated through. Serve over the hot rice.
Note: Proteins and carbs are both around 27-28 grams.
Note: I adapted this recipe from a diabetic booklet I got after being diagnosed.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.