Chicken Stir Fry (1 Serving (165g))

Use a smaller portion of rice or noodles, and bulk up the stir fry with non-starchy vegetables such as broccoli, bell peppers, mushrooms, bok choy, or zucchini.

Choose brown rice, quinoa, or buckwheat soba in a modest serving instead of white rice or regular noodles.

Prioritize chicken and vegetables first, then eat the starch portion last to slow the rise in glucose.

Limit sweet sauces such as teriyaki, sweet chili, hoisin, and sugary bottled stir-fry sauces; use garlic, ginger, chili, vinegar, lime, and low-sodium soy sauce instead.

Add a source of healthy fat or fiber, such as avocado, sesame seeds, peanuts, or cashews, while keeping added oil portions moderate.

Take a 10–20 minute easy walk after the meal, if appropriate for your health and mobility.