Low-sugar Teriyaki Chicken with Vegetables - Diabetic
The Healthy Teriyaki Chicken Stir-fry combines succulent chicken slices with a medley of fresh vegetables, all tossed in a delicious, low-sugar teriyaki sauce. This dish is perfect for those who prioritize both flavor and health, offering a balanced meal that's low in sugar and packed with nutrients.
Ingrédients
- 1 pound chicken breast, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 garlic garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 medium carrot, julienned
- 1/2 cup snap peas
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame seeds
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix together the soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken slices to the skillet and cook until browned and fully cooked, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the broccoli, bell peppers, carrot, and snap peas. Stir-fry for 4-5 minutes until tender-crisp.
- Return the chicken to the skillet and pour the teriyaki sauce mixture over the chicken and vegetables.
- In a small bowl, mix the cornstarch with water and add it to the skillet. Stir continuously until the sauce thickens, about 2 minutes.
- Sprinkle with black pepper and sesame seeds before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 18g | Protéines: 32g | Fat: 10g | Sucre: 7g
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