Chicken And Broccoli (Diabetic) Recipe


  • 1 tbsp cornstarch
  • 1 tbsp Sherry (optional)
  • 2 tbsp soy sauce
  • 1/2 cup fat-free chicken broth
  • 1/8 tsp ground ginger
  • 1/8 tsp 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 florets
  • 1/2 cup fat-free chicken broth


  1. Combine first 6 ingredients and mix until smooth to form a marinade.
  2. Bone chicken breasts and cut into bite-sized pieces.
  3. Place chicken in marinade and refrigerate for 1-4 hours.
  4. Drain well, reserving marinade for later use.
  5. Fry chicken in vegetable oil in heavy frying pan until cooked through.
  6. Remove chicken from frying pan with a slotted spoon, leaving as much of the oil as possible still in the frying pan.
  7. Add onions and broccoli to the frying pan. Slice any larger pieces to about 1/2-inch thickness. Cook and stir about 1 minute or until broccoli is thawed.
  8. Add broth to vegetables, mix lightly, cover and simmer for 5 minutes or until broccoli is crisp-tender.
  9. Add marinade, cook and stir over moderate heat until sauce is thickened and clear.
  10. Add chicken and reheat to serving temperature.
  11. Serve 2/3 cup per serving over rice.

Nutritional Information

Per serving (without rice):

  • 194 calories
  • 9g cholesterol
  • 20g protein
  • 8g fat
  • 1212mg sodium

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.

Recipe from "The New Diabetic Cookbook" by Mabel Cavaiani (From: Fred Mueller, Date: 08-22-93)

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.


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