Chicken-Vegetable Stir-Fry
Green Onion Cauliflower Rice
Ingredients
- 1½ lb boneless, skinless chicken thighs, cubed
- 2 Tbsp olive oil
- 1 (20-oz) pkg frozen broccoli and vegetable stir-fry
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned.
- Add vegetables and garlic; cook 8 minutes or until vegetables are tender. Stir in soy sauce; cook 1 to 2 minutes or until slightly thickened.
Side Dish Ingredients
- 2 (10-oz) pkg frozen cauliflower rice
- 3 Tbsp olive oil
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp ginger paste
- 3 green onions, thinly sliced
Side Dish Instructions
- Cook cauliflower according to package directions. Transfer hot cooked cauliflower to a bowl; stir in oil, soy sauce, ginger paste, and onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
227
|
94
|
321
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 8 | 6 | 14 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 533 | 150 | 683 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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