Diabetic Asian Lemon Chicken Food

DIABETIC ASIAN LEMON CHICKEN

Diabetic Asian Lemon Chicken image

Quick, easy and satisfying. You can get the more expensive "Tenders" or just cut up 12 ozs of chicken breast.

Provided by Annacia

Categories Chicken Breast

Time 21m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces chicken breast tenders, cut in thirds
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1/4 cup fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)
1/4 cup low sodium soy sauce
1/4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons Splenda sugar substitute
1 teaspoon cornstarch
2 teaspoons vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Steps:

Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
Serve with rice or Asian noodles.

Nutrition Facts : Calories 293.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 109.7, Sodium 1646.4, Carbohydrate 12.2, Fiber 1.2, Sugar 3.7, Protein 39.3

DIABETIC BOMBAY CHICKEN

Diabetic Bombay Chicken image

This is a very tasty and nutricious diabetic friendly recipe for Bombay Chicken. Serve it over brown rice.

Provided by Annacia

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon light margarine
1 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 1/2 cups chopped cooked chicken
1 tablespoon all-purpose flour

Steps:

Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
Line a plate with paper towels and place almonds on the towels to drain.
Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
Serve the Bombay Chicken immediately over brown rice.
This is a really delicious way of adding some changes to your everyday chicken.

Nutrition Facts : Calories 188.7, Fat 8.3, SaturatedFat 1.4, Cholesterol 40, Sodium 93.9, Carbohydrate 12.3, Fiber 2.5, Sugar 4.8, Protein 17.1

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