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Gestational Diabetes-Friendly Chicken Veggie Stir-Fry

This healthy chicken veggie stir-fry has been specifically developed to maintain stable blood glucose levels while delivering restaurant-worthy flavor in every bite. Perfect for managing gestational diabetes without sacrificing taste!
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Course: Main Course
Cuisine: Asian
Keyword: Gestational Diabetes, Chicken Stir-Fry, Diabetes-Friendly, Healthy Stir-Fry, Low Carb
Prep Time: 15 minutes
Cook Time: 12 minutes
Marinating Time: 5 minutes
Total Time: 27 minutes
Servings: 4 servings
Calories: 275kcal

Equipment

  • Wok or large non-stick skillet
  • Mixing bowls

Ingredients

Protein & Marinade

  • 1 pound boneless, skinless chicken breast thinly sliced
  • 2 tablespoons low-sodium soy sauce or tamari for gluten-free option
  • 1 tablespoon rice vinegar

Aromatics & Oil

  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic finely chopped
  • 2 tablespoons olive oil divided

Vegetables

  • 1 medium bell pepper sliced (red or multicolored)
  • 2 cups broccoli florets
  • 1 cup snow peas trimmed
  • 1 medium carrot julienned
  • 1 small onion thinly sliced

Sauce & Finishing

  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds for garnish
  • fresh cilantro leaves for garnish (optional)

Instructions

  • In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, 1 teaspoon minced ginger, and 1 clove minced garlic. In a separate bowl, mix the chicken broth with cornstarch until smooth. Set both mixtures aside.
  • Toss the sliced chicken with 1 tablespoon of the soy sauce mixture. Let it sit for at least 5 minutes while you prep the vegetables.
  • Heat 1 tablespoon olive oil in a large wok or non-stick skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 3-4 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
  • Add the remaining tablespoon of olive oil to the same pan. Add the remaining ginger and garlic, stir for 30 seconds until fragrant. Add onions and cook for 1 minute, then add carrots and broccoli. Stir-fry for 2 minutes. Add bell peppers and snow peas, continuing to stir-fry for another 2 minutes or until vegetables are crisp-tender.
  • Return the chicken to the pan. Pour in the remaining sauce mixture and the cornstarch-broth mixture. Stir constantly until the sauce thickens, about 1-2 minutes. Drizzle with sesame oil, toss to combine, and remove from heat.
  • Transfer to a serving dish, sprinkle with sesame seeds and fresh cilantro if desired. Serve immediately for optimal flavor and texture.

Notes

This balanced meal provides 35% of your daily protein needs while keeping carbohydrates at just 12g per serving—ideal for maintaining stable blood sugar levels during pregnancy.
For a vegetarian version, substitute the chicken with 14 ounces of extra-firm tofu or 1 cup of edamame for comparable protein content.
If you're watching carbs more strictly, replace snow peas with more bell peppers or zucchini for an even lower carb count.

Nutrition

Calories: 275kcal | Carbohydrates: 12g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 390mg | Potassium: 720mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5400IU | Vitamin C: 85mg | Calcium: 60mg | Iron: 2.2mg
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