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Chicken Stir-Fry with Chinese Noodles Recipe

Chicken Stir-Fry with Chinese Noodles Recipe

4 servings



1 pound boneless, skinless chicken breast, cut into strips

2 cups peeled, cubed, sweet potatoes

3/4 cups diagonally sliced green onions

1 tablespoon minced garlic

1-2 teaspoons minced gingerroot

3 cups diagonally halved snow peas

1/2 cup chopped red bell pepper

3/4 cup canned, reduced-sodium fat-free chicken broth

1-2 teaspoons reduced-sodium tamari soy sauce

1 1/2 teaspoons cornstarch

Salt and pepper, to taste

1 package Chinese egg noodles, cooked, warm


Stir-fry chicken in lightly greased wok or large skillet until browned, about 5 minutes, remove from wok. Add sweet potatoes, green onions, garlic, and gingerroot to wok, stir-fry 2 to 3 minutes. Cook, covered, over low heat until potatoes are almost tender, about 10 minutes, stirring occasionally. Add snow peas and bell pepper, stir-fry over medium heat until peas are crisp-tender, about 5 minutes. Stir in combined broth, soy sauce, and cornstarch, and chicken, heat to boiling. Boil, stirring until thickened, about 1 minute. Stir in sesame seeds, season to taste with salt and pepper. Serve with noodles.

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