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An introduction and a recipe.

I thought I'd finally introduce myself to the community :)

I was diagnosed almost a month ago with Type 2 diabetes and have since been following a low-fat low-carb sugar-free diet. Combined with exercising five or six days a week, I've managed to drop 12 pounds.

I love to cook, and I love trying out new recipes, and at first, I was discouraged to think that I would no longer to be able to enjoy food. Thankfully, there are many resources out there for those of us who have to watch our sugar and fat intake -- I've started collecting recipes from here as well as from this cookbook. The recipes I've found and begun trying have helped me stay on course and be optimistic about my new lifestyle.

Ginger Chicken Stirfry

The substitution of artificial sweetening in this recipe cuts the calories by 13%. What's especially appealing to me in this dish is the ginger: I have yet to meet a ginger I didn't love!

BTW, the abbreviations I use are "T" for tablespoon and "t" for teaspoon. Just so there's no confusion :)

2 T. (or less) vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 T. fresh ginger root, grated
1 large garlic clove, crushed
2/3 cup low-fat low-sodium chicken broth
2 T. OR 3 packets artificial sweetener (I used Splenda)
2 T. light soy sauce
4 t. (or less) cornstarch
2 t. dark sesame oil
1 - 16 oz. bag frozen stirfry veggies, cooked and drained (all I did was thaw them out; I like 'em al dente)
salt & pepper to taste
cooked rice (optional; as I'm watching carbs, I only had a spoonful but made sure family members had plenty for themselves)


Heat oil in large skillet. (I used less oil than the recipe called for) Stirfry chicken, ginger and garlic about 10 minutes until chicken is cooked through.

Combine broth, sweetener, soy sauce, cornstarch (use less if wanted) and sesame oil in small bowl until smooth. Stir into chicken mixture. Cook over medium heat until thick and clear. Stir in veggies; heat through.

Serve over rice, if desired.


This dish was so good, my chicken-hating hubby even loved it! That's some good chicken, folks!


( 4 comments — Leave a comment )
May. 29th, 2008 09:41 pm (UTC)
I wonder how well it would do with tofu...
May. 29th, 2008 10:02 pm (UTC)
I think it would work -- for me, the best parts of the meal were the veggies and the yummy sauce. I needed the chicken for protein, but I'm thinking of making this dish again and using a meat substitute in place of the chicken.

You could probably substitute a veggie broth for the chicken broth, too.

Edited at 2008-05-29 10:07 pm (UTC)
May. 30th, 2008 07:55 am (UTC)
Ohh sounds good. I am always loking for new ways and recipies for stir-fry's.

Do you use the oil to brown the chicken?

I would replace it with light fry spray. It's only one calorie a spray and is just as good as oil. With no difference in taste.
May. 30th, 2008 12:15 pm (UTC)
Yeah, I've started using a spray since making this recipe. I think in most cases, it works just as well. Since this recipe doesn't require the high cooking temps of a traditional stir-fry, I think the spray would work. I'll be using it next time, for sure :)
( 4 comments — Leave a comment )


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