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Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor in this stir fry. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan.

Diabetic Living Magazine, Fall 2019


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.

  • Combine broth, vinegar, chile-garlic sauce, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.

  • Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.

  • Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.


Tips: You can find chile-garlic sauce in the Asian-foods aisle of most major grocery stores. It is a red sauce often sold in a clear plastic jar. If you can't find it, you can add 1/2 tsp. crushed red pepper and 1 tsp. minced garlic with the ginger in Step 3.

A slice of ginger is about the size of a quarter. You can smash it with the side of a chef's knife or with the bottom of a small pot or pan.

Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition Facts

1 cup
264 calories; protein 25.2g; carbohydrates 7.4g; dietary fiber 1.6g; sugars 3.3g; fat 14.4g; saturated fat 2.5g; cholesterol 62.7mg; vitamin a iu 1107IU; vitamin c 62mg; folate 25.6mcg; calcium 21.5mg; iron 1.2mg; magnesium 40.7mg; potassium 476.6mg; sodium 459.3mg.