---------- Recipe via Meal-Master (tm) v8.02

        Title: CHICKEN AND BROCCOLI (DIABETIC)
   Categories: Diabetic, Poultry, Vegetables, Main dish
        Yield: 1 servings

        1 tb Cornstarch
        1 tb Sherry or fat-free chicken
             -broth
        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 perserving:
    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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