There's no need to order take-out when you can make this delicious meal at home. Using a ready-made broccoli slaw mix means there's less vegetable prep time, so this chicken stir-fry with citrus-peanut sauce will be on your table that much faster. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan half full with water; bring to boiling. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.

  • Meanwhile, for sauce, in a small bowl combine lime peel, lime juice, peanut butter, fish sauce, water, garlic and chile bean sauce; whisk together well until smooth. Set aside.

  • In a very large nonstick skillet or large nonstick wok heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Transfer chicken to a bowl.

  • Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir-fry for 2 minutes. Add broccoli, sauce and chicken. Cook and stir until heated through. Divide mixture among four serving plates. Sprinkle with green onion tops and the peanuts.

Nutrition Facts

368 calories; 11.5 g total fat; 1.8 g saturated fat; 66 mg cholesterol; 556 mg sodium. 482 mg potassium; 33.7 g carbohydrates; 3 g fiber; 4 g sugar; 32.2 g protein; 2324 IU vitamin a iu; 82 mg vitamin c; 36 mcg folate; 61 mg calcium; 2 mg iron; 63 mg magnesium;

Reviews (1)

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Rating: 5 stars
The whole family loved it. It was easy to make and very filling. I did use Asian Chili Oil in place of Chile bean sauce because it was what I had. I also saved a step and calories by using KAME Thai Rice Stir-Fry Noodles that are fresh cooked in vacuum sealed packages. I found them on the grocery shelf. I think this recipe is worth trying. Read More