University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension


2 tablespoons oil
1 tablespoon ginger
1 medium hot pepper
2 lbs. asparagus
1¾ lbs. boneless, skinless chicken
1 cup water 
2 tablespoons orange peel
1 teaspoon cornstarch    


  1. Add oil to large skillet. Finely chop pepper, add to oil; cook on medium heat.
  2. Chop chicken into ½ x 1-inch pieces and add to oil.
  3. Cover, cooking a few minutes, stirring occasionally.
  4. Add orange peel and ginger; cover, cook a few minutes, stirring occasionally.
  5. Wash asparagus, trim, and cut into 1-inch pieces.
  6. Remove chicken from pan; place in bowl and cover to keep warm.
  7. Add asparagus to pan with ½ cup water. Cook 6 to 7 minutes on high heat or until tender.
  8. Mix cornstarch into ½ cup cold water; add to pan, stirring constantly. When mixture begins to boil, add chicken. Cook on medium heat, stirring for 2-3 minutes.
Total time: 30 minutes
Preparation time: 20 minutes
Nutrition Facts
Servings per Recipe: 8 1-cup servings
Amount Per Serving
Calories 180 Calories from Fat 63
Total Fat 7 g
Cholesterol 69 mg
Sodium 92 mg
Carbohydrate 4 g
Dietary Fiber 1 g
Protein 24 g
Exchange 3 meat, 1 vegetable
Carbohydrate Units 0

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