Chicken and broccoli (diabetic) Recipe

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Chicken and broccoli (diabetic)

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Categories:	Asian, Broccoli, Chicken, Chinese, Diabetic, Entrees, Ethnic, Poultry, Vegetables	Rating:	0
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Ingredients:

1	tbsp	Cornstarch
1	tbsp	Sherry or fat-free chicken
		-broth
2	tbsp	Soy sauce
1/2	cup	Fat-free chicken broth
1/8	tsp	Ground ginger
1/8	tsp	Garlic powder

Procedures:

1	2 medium-size chicken breast halves without skin or visible fat 1 tbsp. vegetable oil ?cup sliced onions 2 cups (6 oz).
2	Frozen broccoli cuts ?cup fat-free chicken broth combine first 6 ingredients and mix until smooth to form a marinade.
3	Bone chicken breasts.
4	Freeze bones for later use in broth and cut chicken into bite-sized pieces.
5	Place in marinade and refrigerate for 1-4 hours.
6	Drain well, reserving marinade for later use.
7	Fry chicken in vegetable oil in heavy frying pan until clear and firm.
8	Remove chicken from frying pan with a slotted spoon, leaving as much of the fat as possible still in the frying pan.
9	Add onions and broccoli to the fat in the frying pan.
10	Slice any larger pieces to about ?inch thickness.
11	Cook and stir about 1 minute or until broccoli is thawed.
12	Add broth to vegetables, mix lightly, cover, and simmer for 5 minutes or until the broccoli is crisp-tender.
13	Add marinade and cook and stir over moderate heat until sauce is thickened and clear.
14	Add chicken and reheat to serving temperature.
15	Serve 2/3 cup per serving over rice.
16	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 ?cup lemon juice for soy sauce and use ?tsp. thyme instead of the ground ginger.
17	The new diabetic cookbook by mabel cavaiani