A quick and easy stir-fry featuring chicken and colorful bell peppers, designed to be low in carbohydrates and high in protein, making it suitable for people with diabetes. This recipe is packed with flavor and nutrients, perfect for a healthy and satisfying meal.
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Prepare the ingredients: Cut the chicken into bite-sized pieces, slice the bell peppers, mince the garlic, and grate the ginger.
Heat olive oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the bell peppers and broccoli florets to the skillet and stir-fry for 3-5 minutes, until slightly tender.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using).
Return the chicken to the skillet with the vegetables.
Pour the sauce over the chicken and vegetables and stir-fry for another 2-3 minutes, until the sauce has thickened slightly and everything is well coated.
Garnish with chopped green onions and sesame seeds.
Serve immediately.