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This easy-to-make entrée will help you incorporate vegetables and protein into your diet.
In a small bowl mix sauce ingredients together. In a large skillet or wok, stir-fry chicken and garlic in hot oil until browned. Add vegetables, cover and cook for five minutes (longer if vegetables are frozen), stirring occasionally. Cook until vegetables are tender but still crisp. Stir in sauce, cook until sauce thickens. Serve over warm rice.
Serving size: 1/6 of recipe. 270 calories, 5 grams fat, 1 gram saturated fat, 360 milligrams sodium, 35 milligrams cholesterol, 38 grams carbohydrate, 5 grams fiber, 18 grams protein.
Fruit: 0; vegetables: 3; meat: 2; milk: 0; fat: 1; carbohydrate: 1; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.