Summer Thai Chicken Stir Fry

Summer Thai Chicken Stir Fry

Makes about 4 servings

4 Boneless Skinless Chicken Breasts, sliced in 1″ strips

2 C Snow Peas (rough estimate)

2-3 Yellow Summer Squash (about 2-3 cups chopped in quarters)

2-3 Carrots, Sliced in thin 2″ strips

2 Tbsp Peanut Butter (preferably natural, no sugar added, maybe just some salt)

1-2 Scallions, chopped (about 1/2-1c)

1-2 Tbsp Fresh Ginger, minced or grated

2 Garlic Cloves, minced

1 Tbsp Coconut Oil (preferably organic unrefined)

1 C Fresh Cilantro, chopped (about a handful)

Chicken broth (preferably organic low sodium, don’t use a can full of salt water, you’d be better off using just water)

Salt and Pepper to taste

  1. Marinate your Meat. Pound chicken inside a ziplock bag to tenderize.
  2. Add Peanut Butter, 1/2 of the Scallions and 1/2 of the Ginger to chicken ziplock and close bag. Work it through with your hands, making sure to coat all the chicken. Place in fridge while you prepare the veggies.
  3. Rinse and Chop the Carrots and Squash.
  4. Heat a very large frying pan or skillet on medium heat. Add a little broth, about 1/4 C. When it’s hot add the rest of the Scallions, Ginger and Garlic. Saute for about 3-5 min til soft
  5. Add Carrots to the pan and cover for 3 minutes, put a little more broth or water in the pan if its dry, but not too much.
  6. Add the rest of the veggies and season with just a touch of salt and pepper.
  7. Add the Coconut Oil and stir to make sure the oil is well distributed. Cook about 5 more min til squash is just softened. Remove from pan and set aside in a bowl.
  8. Add chicken to pan. Cook about 3-5 min, until browned then flip and do the same on the other side until cooked through.
  9. Add the veggies back to the pan, along with the cilantro and stir well to mix all flavors.
  10. Once heated through (about 1 minute), remove from heat and set aside to cool about 5 minutes. This will allow the flavors to melt together for an unbelievable dish.

You can substitute any of your favorite veggies here, or just use the vegetable portion of the dish for a meat free meal, or side.

Get more Diabetic Friendly Recipes here.

**All Recipes are Property of The Diabetic Life**

About Meredith
My name is Meredith and I am a Type I Diabetic. Through many struggles I have learned what works and what does not work for treating my Diabetes. I wanted to create a place where other people could learn from the experiences of a Diabetic, in addition to advise from others in the Medical profession.

Speak Your Mind

*