Lemon Chicken Stir Fry

Lemon Chicken Stir Fry

Lemon Chicken Stir Fry


This recipe, Lemon Chicken Stir Fry is from Diabetic Connect.  Go deliciously Asian tonight with this sensational stir fry!  Our recipe includes a simple option to cut carbs by replacing some of the rice.

Lemon Chicken Stir Fry Recipe

Lemon Chicken Stir Fry

1 Tbsp. olive oil

1 Tbsp. sesame oil

1 ½ lbs. skinless, boneless chicken breast cut into strips

2 tsp. fresh minced ginger

½ cup sliced red and green peppers

1 cup sliced carrots, celery, onions

1 lemon juice (approx. ¼ cup)

2 Tbsp. Ponzu soy sauce

2 Tbsp. light brown sugar

¼ cup water

1 Tbsp. cornstarch

3 cups cooked rice

½ head of cauliflower

½ cup sliced scallions

Prepare rice according to directions on package.  If you want to reduce the carbs in the rice, cut the rice amount in half.  Once it is cooked, take ½ a head of cauliflower and place in food processor.  Pulse until it is in small granular pieces.  Mix with your hot rice and let it steam.  Do not cook the cauliflower.

While your rice is cooking heat the oil in your wok or skillet and add the chicken and stir fry for 5-6 minutes.  Remove from the pan and set aside.

Heat the sesame oil in the wok or skillet and add your prepared vegetables (except the scallions) and the ginger.  Stir fry for about 6 minutes until tender crisp.

While vegetables are cooking, mix the lemon juice, water, Ponzu, brown sugar and cornstarch in a small bowl.  Set aside.

Add chicken back to the pan and mix with vegetables.  Whisk your lemon juice mixture again and add to your wok or skillet.  Stir fry until sauce begins to thicken, about 2-3 minutes.  Continue to stir to coat well with sauce.

Serve over hot rice (and cauliflower if you do the low carb option) and garnish with scallions.


(Recipe for Lemon Chicken Stir Fry came from Diabetic Connect, 2014)


Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

Orange-Chipotle Chicken Wings

Orange-Chipotle Chicken Wings


Get ready for the Super Bowl – Seahawks vs. Broncos 2014.  Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream.  The recipes came from the January 26th Sunday Newspaper in the USA Weekend section.  It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

     Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish


Preheat oven to 450 F.  In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste.  Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels.  Remove the wings tips and discard.  Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight.  The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray.  Arrange the chicken wings on the tray in one layer with space between each wing.  Spray the wings with a light layer of vegetable cooking spray.  Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp.  The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce.  Place 2 tablespoons of sauce in a large mixing bowl.  Add the hot wings and stir gently to coat every wing in sauce.  Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions.  Accompany with a bowl of Chipotle Sour Cream.


Chipotle Sour Cream


2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce.  Reserve the sauce.  Slit open the chilies and scrape to remove  the seeds.  Cut the chilies into a fine dice.

Stir the chilies into the sour cream.  Add 2 to 3 tablespoons of adobo sauce to taste.  Add the lime juice and stir.

Season with salt and pepper, to taste.


(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)