This quick stir-fry makes a complete and colorful meal.


Rice goes well with stir-fries. One-third cup (75 mL) of cooked rice counts as a Starch Exchange or Carbohydrate Choice. For added flavor, fiber and vitamins, use brown rice. You can cook rice without adding salt; if you do add it, use no more than ¼ tsp (1 mL) per cup (250 mL) of dry rice. This will add about 75 mg of sodium per 1/3-cup (75 mL) serving.

French-cut green beans or chopped broccoli can be substituted for the snow peas.

Makes 4 servings
Cooking time: n/a


  • 2 tsp  cornstarch  10 mL
  • 12 oz  boneless skinless chicken breasts, cut into bite-size pieces 375 g
  • 2 tbsp  vegetable oil (or less), divided  30 mL
  • 2  stalks celery, sliced on the diagonal  2
  • 1  small onion, thinly sliced  1
  • ½ cup  reduced-sodium chicken broth  125 mL
  • ½ tsp  ground ginger  2 mL
  • 4 oz  snow peas  125 g
  • 2 tbsp  slivered almonds or drained canned sliced water chestnuts 30 mL
  • 1 tbsp  reduced-sodium soy sauce  15 mL
  • ¼ tsp  salt (or less)  1 mL
  • Freshly ground black pepper


  1. Place cornstarch in a bowl. Add chicken and toss to coat.
  2. In a wok or large skillet, heat 2 tsp (10 mL) oil over medium-high heat. Stir-fry chicken in batches for 5 to 7 minutes or until golden on all sides, adding oil as needed between batches. Transfer chicken to a warm plate. Wipe out skillet.
  3. Add 1 tsp (5 mL) oil to skillet. Stir-fry celery and onion for 4 minutes or until softened. Stir in broth and ginger; reduce heat and simmer for 4 minutes. Return chicken and any accumulated juices to pan and stir in snow peas, almonds and soy sauce; cover and simmer for 2 minutes. Taste and season with up to ¼ tsp (1 mL) salt. Season to taste with pepper. 


Canada’s Choice per Serving: 3 Meat & Alternatives

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011, 

Nutritional Information

Per Serving
Calories 207
Total fat 10 g
Saturated fat 1 g
Cholesterol 50 mg
Sodium 411 mg
Carbohydrates 7 g
Fiber 2 g
Protein 22 g

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