Chicken and broccoli (diabetic)
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Chicken and broccoli (diabetic)
  Chicken    Broccoli    Vegetables    Diabetic    Poultry  
Last updated 6/12/2012 12:55:35 AM. Recipe ID 17505. Report a problem with this recipe.
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      Title: Chicken and broccoli (diabetic)
 Categories: Diabetic, Poultry, Vegetables, Main dish
      Yield: 1 Servings
      1 tb Cornstarch
      1 tb Sherry or fat-free chicken
      2 tb Soy sauce
    1/2 c  Fat-free chicken broth
    1/8 ts Ground ginger
    1/8 ts Garlic powder
  2 medium-size chicken breast halves without skin or visible fat 1
  tbsp. vegetable oil 1/2 cup sliced onions 2 cups (6 oz.) frozen
  broccoli cuts 1/2 cup fat-free chicken broth Combine first 6
  ingredients and mix until smooth to form a marinade. Bone chicken
  breasts. Freeze bones for later use in broth and cut chicken into
  bite-sized pieces. Place in marinade and refrigerate for 1-4 hours.
  Drain well, reserving marinade for later use.
    Fry chicken in vegetable oil in heavy frying pan until clear and
  firm. Remove chicken from frying pan with a slotted spoon, leaving as
  much of the fat as possible still in the frying pan. Add onions and
  broccoli to the fat in the frying pan. Slice any larger pieces to
  about 1/2-inch thickness. Cook and stir about 1 minute or until
  broccoli is thawed.
    Add broth to vegetables, mix lightly, cover, and simmer for 5
  minutes or until the broccoli is crisp-tender. Add marinade and cook
  and stir over moderate heat until sauce is thickened and clear. Add
  chicken and reheat to serving temperature.  Serve 2/3 cup per serving
  over rice. Nutritive values per serving   194 CAL 9gm CHO 20gm PRO
  8gm FAT 1212mg NA without rice Food exchanges per serving:      1
  vegetable, 3 lean meat Low-sodium diets: Substitute 1/4 cup lemon
  juice for soy sauce and use 1/4 tsp. thyme instead of the ground
  ginger. The New Diabetic Cookbook by Mabel Cavaiani
  From: Fred Mueller                    Date: 08-22-93

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Recipe ID 17505 (Apr 03, 2005)

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