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Monday, March 24, 2014

Diabetic Chicken Recipes

Remember to skin it before or after cooking. 

Chicken Veggie Dish

Ingredients
  • 12 ounces boneless chicken breasts
  • 8 ounces cauliflower
  • ½ pounds mushrooms
  • 8 ounces flour
  • 3-4 medium-sized green onions
  • 3 tablespoons dry sherry
  • 3 teaspoons vegetable oil
  • 8 ounces broccoli flowerets
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon arrowroot
  • ¼ teaspoon sesame oil
  • 1 teaspoon ginger root
Preparation

Skin the chicken and cut it into small pieces, after removing fatty substances. Dice the mushrooms and chop the green onions into one inch pieces. In two tablespoons of water, dissolve the arrowroot and set aside. Heat the vegetable oil in a deep non stick pan and stir-fry the chicken on high heat. When the chicken is thoroughly cooked, transfer it into a plate and let it warm. In the same pan, stir-fry cauliflower and broccoli for 2-3 minutes. Put in the green onions, sherry, soy sauce, mushrooms and ginger-root and cook on medium heat, while stirring continuously. Pour in the dissolved arrowroot, chicken and sesame oil, and mix well. Cover with a lid and let it cook thoroughly. Garnish it with peanuts and serve hot.

Low-Fat Chicken Salad

Ingredients
  • 1 cup plain low-fat yogurt
  • 1 teaspoon caper juice
  • 12 ounces poached chicken
  • 1 watercress
  • 3 teaspoons dried leaf basil
  • 4 small green onions
  • 4 large romaine lettuce leaves
  • 2 teaspoons tomato paste
  • pepper- as per taste
  • 1 teaspoons capers
  • 1-2 tomatoes
  • Pita bread
Preparation

Chop the green onion and basil into small pieces, and slice the chicken into large chunks. In a small bowl, take caper, tomato paste, caper juice, yogurt and pepper. Add watercress and mix well. Take a salad bowl, and place the onions, chicken and basil in it. Pour in the seasonings, and mix well. Top it with tomato slices and leftover watercress. Spread on romaine leaves and serve with pita bread.

Veg-Chicken Sandwich

Ingredients
  • 4 ounces chicken breasts, boneless and skinless
  • ¼ teaspoon horseradish
  • 3 teaspoons low salt, low fat mayonnaise
  • 4 ounces mushrooms
  • ¼ teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic
  • 4 multigrain crisp rolls
  • 2 medium-sized onions
  • butter flavored cooking spray
  • 2 teaspoons ketchup
Preparation
Preheat the oven at 350 degrees. Grill the chicken for 5-10 minutes and turn it frequently so that the whole chicken is cooked thoroughly. Take it out of the oven and let it cool so much as to become warm. Chop the mushroom, onions and garlic into thin pieces. Take a non-stick pan and grease it with the cooking spray. 
When the oil gets heated, add onions and mushrooms, and fry on medium to low heat. Put in the garlic and stir for 2-3 minutes. When the mushrooms are fully cooked, take it off the heat and keep aside. By this time the chicken must have become warm, so chop it into small slices and place it in a mixing bowl. Add the fried mushrooms, onions and garlic and blend well. Put in Worcestershire sauce, ketchup, mayonnaise, mustard, horseradish and mix well. Stuff this into the rolls, and enjoy the delicious veggie chicken sandwich.

These chicken recipes have all the essential nutrients and at the same time are planned keeping in mind the needs of diabetic patients. 


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