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Chicken stir-fry

Chicken stir-fry


1 cup no-salt-added chicken broth or cooking stock
3 tablespoons hoisin sauce
4 teaspoons cornstarch
2 teaspoons vegetable oil
1 1/2 pounds skinless boneless chicken breasts, cut into 1/2‑inch pieces
1 medium onion, chopped into 1/2‑inch pieces
1 medium red bell pepper, cut into 1/2‑inch pieces
1 (5-ounce) package sliced shiitake mushrooms
2 teaspoons Asian (dark) sesame oil
3 medium carrots, thinly sliced
1 bunch broccoli, cut into florets
2 teaspoons minced peeled fresh ginger
1/2 cup  water
1 (8-ounce) can sliced water chestnuts, drained


In small bowl or 2-cup measure, whisk together the broth, hoisin sauce and cornstarch; set aside (you’ll have about 1 1/4 cups).

In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned, 5 minutes. Transfer with a slotted spoon to a plate.

Heat the sesame oil in the same skillet over medium heat. Add the onion, bell pepper and mushrooms, and cook, stirring occasionally, until any liquid is evaporated and the vegetables are lightly browned, about 10 minutes. Add the carrots, broccoli, ginger and water; cook, stirring until vegetables are tender-crisp, about 5 minutes.

Stir in the reserved chicken (and any juices), water chestnuts and the reserved broth mixture; bring just to a boil. Reduce the heat and simmer, stirring gently, until the sauce bubbles and thickens, about 5 minutes. Serve at once (try with brown rice or hot cooked rice noodles).




Prep Time


Cook Time

Nutrition facts

Serving Size 1 cup
Calories 250
Fat 7 g
Sat Fat 1.5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 410 mg
Carbohydrate 19 g
Fiber 5 g
Protein 18 g

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