---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Poultry, Vegetables, Main dish
       Yield: 1 servings
       1 tb Cornstarch
       1 tb Sherry or fat-free chicken
       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 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