1 lb boneless skinless chicken thighs, cut into strips
4 garlic cloves, minced
1/4 tsp red pepper flakes
1 large red bell pepper, cut into small strips
2 cups small broccoli florets
1 cup matchstick or grated carrots
2 tbsp light soy sauce
2 tbsp hoisin sauce
2 tsp cornstarch
2 cups cooked brown rice for serving
In a large nonstick deep skillet or a wok, over medium-high heat, heat the sesame oil. Add the chicken strips, garlic, and pepper flakes; stir-fry for a minute. Turn the heat down to medium and add the bell pepper, broccoli, and carrots; stir-fry approximately 6 minutes or until the chicken is cooked through and the veggies are crisp tender.
Combine the soy sauce and cornstarch in a small bowl; stir until smooth. Add the mixture and the hoisin sauce to the skillet and stir-fry another couple minutes or until the sauce thickens.
Serve the stir-fry over the brown rice (do not substitute white rice; diabetics should not eat white rice!). If you must stay away from rice altogether, try this with cauliflower rice.
Yield: 4 servings
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