Diabetes-Friendly Recipes

Warm Oriental Stir-Fry Chicken Salad

Servings: 4


  • ¼ cup low-sodium soy sauce
  • 3 ½ tablespoons rice vinegar
  • 2 tablespoons dry sherry
  • 1 teaspoon canola oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 3 ½ ounces fresh shiitake mushrooms, stems removed and sliced
  • ½ pound fresh button mushrooms
  • 4 scallions, white part and 3 inches green, chopped
  • 1 pound fresh bean sprouts
  • 2 tablespoons water
  • 1 large cucumber, peeled, halved and seeded, sliced into 1/4 inch slices
  • 1 pound fresh spinach, stems removed, washed and spun dry
  • fresh-ground black pepper, to taste


  1. In a measuring cup, combine the soy sauce, vinegar, and sherry. Set aside.
  2. In a small bowl, place the sliced chicken and 1 1/2 tablespoons soy sauce mixture. Add the garlic and ginger. Stir and set aside.
  3. Heat the oil in a wok or non-stick skillet until very hot but not smoking. Add the chicken with marinade and stir, browning until all liquid has evaporated. Remove from wok.
  4. Add the mushrooms and scallions to the wok. Sauté for 2 minutes. Stir in the bean sprouts. Stir for 1 minute. Return the chicken to the wok along with water and remaining soy sauce mixture. Cook for 1 minute. Remove from heat.
  5. Place the cucumber and spinach leaves in a large salad bowl. Toss with warm chicken mixture. Serve immediately.

Nutrition Information


Per serving:247 calories (12% calories from fat), 36 g protein, 4 g total fat (0.6 g saturated fat), 20 g carbohydrates, 7 g dietary fiber, 66 mg cholesterol, 716 mg sodium
Diabetic exchanges:3 very lean protein, 1 1/2 carbohydrate (4 vegetable)




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