Chicken & Broccoli (Diabetic) Recipe

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


Directions

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


Servings: 1 servings

 

 

Chicken & Broccoli (Diabetic) Recipe brought to you by Recipe Ideas


Categories: Chicken; Diabetic; Poultry; Vegetable


The History of Recipes

Transcribed cooking instructions as a concept can be tracked far back into the far past, certainly as far back as early Egypt, and maybe even further. In practice though, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.

In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`.

Much later, in Roman times a man called Apicius compiled a few scripts which described recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times made use of a wide range of spices and herbs, including a few you will know for example bay, fennel and parsley.

Continuing our culinary historical journey, there are two interesting cookery books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the indian curry that is served today, but instead descriptions of the types of food eaten by the rich people of that time.

Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, such as parsley and basil. These new herbs and spices caused an increase in books on cooking, the majority of which are kept safe in private collections.

Over the succeeding few hundred years, the wealthy families of Wesstern Europe tried to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers.

When we get to the twentieth century, recipe publications are increasing in popularity mostly as a result of more people being able to read, people having more spare time and being a little richer.

The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books.

Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on this recipe site.

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