Our final dish is an adaptation of a Japanese favorite, Beef Sukiyaki, using chicken breasts instead for beef steak to cut down on fat and cholesterol. Start the rice first and by the time it’s ready, have the ingredients prepared for the sukiyaki and you’re ready to cook. I still had carbs left after the meal, so I quickly threw a couple of slices of fresh pineapple on my indoor grill (you could use a broiler) for a light dessert
olive cooking spray
4 parts of chicken breast without bones and without skin, a total of about 1 pound
1 medium red onion, partially cut and thinly sliced
4 ounces fresh mushrooms, thinly sliced
1 pound fresh spinach, rinsed and tough stems removed
3/4 pound fresh bean sprouts, rinsed
1 14 1/2-ounce can low-fat, low-salt canned beef broth
1/4 cup low-sodium soy sauce
Lightly coat a large nonstick skillet or wok with cooking spray and set over high heat. Add the chicken, onion, and mushrooms and stir-fry until chicken is opaque and the onions and mushrooms are limp, about 8 minutes.
Arrange spinach leaves and bean sprouts on top of chicken mixture. Add broth and soy sauce. Do not stir. Cover and reduce heat to medium for 3 minutes.
Remove cover and stir. Continue to cook until spinach and bean spouts are wilted and chicken is cooked through (cut to test).
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.