Chicken Chop Suey
Share
This Diabetic-Friendly Chop Suey recipe is a healthy and flavorful stir-fry dish packed with lean protein, fresh vegetables, and a light, savory sauce. It's low in carbohydrates, rich in fiber, and made with low-sodium ingredients to help manage blood sugar levels without sacrificing taste. Perfect for a balanced and nutritious meal, it’s an excellent option for those with diabetes looking to enjoy a satisfying, guilt-free dish.
Chicken Chop Suey
Rated 5.0 stars by 1 users
This Diabetic-Friendly Chop Suey recipe is a healthy and flavorful stir-fry dish packed with lean protein, fresh vegetables, and a light, savory sauce.
It's low in carbohydrates, rich in fiber, and made with low-sodium ingredients to help manage blood sugar levels without sacrificing taste.
Perfect for a balanced and nutritious meal, it’s an excellent option for those with diabetes looking to enjoy a satisfying, guilt-free dish.
Ingredients
- 1 cup pork belly or chicken (skinless, lean, thinly sliced)
- 1 cup shrimps (peeled and deveined)
- 1 small bell pepper, sliced into strips
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 cup cauliflower florets
- 2 cloves garlic, minced
- 3 mushrooms, sliced
- 1 bunch pak choi (bok choy), chopped
- 1 medium red onion, sliced
- 1 cup sugar snap peas or snow peas
- 5 young corn, sliced into bite-sized pieces
-
2 tbsp vegetable oil (or olive oil for a healthier option)
-
1 1/2 cups low-sodium chicken or vegetable broth
Ingredients Meat & Seafood
Ingredients Vegetables
Ingredients Oils & Vinegars
Ingredients Broth
Directions
Instructions
Prepare the Ingredients
Wash and chop all vegetables. Slice the meat thinly and devein the shrimps.
Cook the Meat and Seafood
Heat 1 tbsp of vegetable oil in a large pan or wok over medium heat.
Sauté garlic and onions until fragrant.
Add the pork belly or chicken and cook until browned.
Toss in the shrimps and cook for 2–3 minutes until pink. Remove from the pan and set aside.
Cook the Vegetables
In the same pan, add another tablespoon of oil.
Stir-fry the carrots, broccoli, cauliflower, young corn, and mushrooms for 2–3 minutes.
Add the sugar snap peas and bell pepper, and stir-fry for another 2 minutes.
Toss in the pak choi and stir until wilted.
Prepare the Sauce
In a small bowl, dissolve the cornstarch in 1/4 cup of the broth.
Add the oyster sauce, ground pepper, and the remaining broth. Mix well.
Combine and Simmer
Return the cooked meat and shrimp to the pan with the vegetables.
Pour the sauce over the mixture and stir well.
Simmer for 2–3 minutes until the sauce thickens. Adjust seasoning with salt if needed.
Serve
Remove from heat and serve hot, either on its own or over a small portion of brown rice or quinoa or cauliflower rice for a diabetic-friendly pairing.
Recipe Note
Nutrition Tips:
Use lean cuts of meat and avoid adding sugar to the dish. Load up on the vegetables as they are low in carbohydrates and rich in fiber. Opt for low-sodium sauces and broths to maintain better control over sodium intake.
Carbohydrate Content per Ingredient
Carrot (1 medium): ~6g carbs
Broccoli (1 cup): ~6g carbs
Cauliflower (1 cup): ~5g carbs
Sugar Snap/Snow Peas (1 cup): ~7g carbs
Young Corn (5 pieces): ~10g carbs
Mushrooms (3 pieces): ~2g carbs
Pak Choi (1 bunch): ~2g carbs
Bell Pepper (1 small): ~4g carbs
Oyster Sauce (3 tbsp): ~6g carbs
Cornstarch (2 tbsp): ~14g carbs
Onion (1 medium): ~5g carbs
Total Carbohydrate Content:
67g carbs for the entire recipe.
Per serving: ~17g carbs.
Notes:
This recipe is low in carbohydrates per serving, making it a great option for managing blood sugar levels. To further reduce carbs, you can: Use less cornstarch or a low-carb thickener like xanthan gum. Opt for a smaller portion of young corn.
This balanced dish is high in fiber from vegetables, which helps slow down the absorption of carbs and stabilizes blood sugar levels.
Nutrition
Nutrition
- per serving
- Calories
- Carbs
- 17 grams