Recipe - Chicken And Broccoli (Diabetic)

1 tablespoon Cornstarch
1 tablespoon Sherry or fatfree chicken
broth
2 tablespoon Soy sauce
One half cup Fatfree chicken broth
1/8 teaspoon Ground ginger
1/8 teaspoon Garlic powder

2 mediumsize chicken breast halves without skin or visible fat 1
tbsp. vegetable oil One half cup cut or sliced up onions 2 cups (6 oz.) frozen
broccoli cuts One half cup fatfree 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
bitesized pieces. Place in marinade and refrigerate for 14 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 1/2inch 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 crisptender. 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 Lowsodium diets: Substitute One fourth cup lemon
juice for soy sauce and use One fourth tsp. thyme instead of the ground
ginger. The New Diabetic Cookbook by Mabel Cavaiani

From: Fred Mueller Date: 082293

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip