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
Recipes as an idea can be found way back into distant history, certainly as far into history as the Egyptians, and maybe even further. Having said that, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also recounts how the cooks of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and parsley. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the best banquets, and because of this chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes of the day. The arrival of TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken & Broccoli (Diabetic) recipe.
