Chicken and Vegetables with Cashews

Source: Healthy Calendar Diabetic Cooking, page 120
Submitted by: Audrey

Servings: 6
Ready in: 40 minutes
Side dish suggestions: rice or Chinese noodles

INGREDIENTS 
1 (4.5-ounce can) fat-free, reduced-sodium chicken broth
4 cups water
1 pound boneless, skinless chicken breasts
2 teaspoons sesame oil
Cooking spray
2 medium carrots, sliced into thin sticks
2 medium celery stalks, chopped
2 cups pea pods
3 cups broccoli florets
¼ cup cashews
2 tablespoons cold water
1 tablespoon cornstarch
1 tablespoon lite soy sauce
¼ teaspoon crushed red pepper flakes
½ teaspoon salt

DIRECTIONS

1. In a large soup pot, bring broth and water to a boil. Reduce to a low simmer and add chicken breast. Simmer the chicken breast for 20 minutes. Remove from liquid and reserve 1 cup of the broth.
2. Using a fork, shred the chicken and set aside.
3. Add sesame oil and a generous amount of cooking spray to a large, nonstick skillet or wok over medium-high heat. Add carrots, celery, pea pods, and broccoli, and stir-fry 3-4 minutes. Add cashews and chicken to skillet.
4. In a small bowl, whisk together cold water, cornstarch, soy sauce, crushed red pepper, and salt. Whisk in reserved chicken broth. Pour liquid over vegetables and chicken. Bring to a boil and reduce heat to simmer for 2 minutes.

Sticky Chicken

Source: adapted from Allrecipes
Submitted by: Susan

Servings: 4
Ready in: 30 minutes
Side dish suggestions: rice; steamed carrots and snow peas, or sugar-snap peas

INGREDIENTS 
3 boneless, skinless chicken breasts, cut into bite-size chunks
2 T oil
2 T all purpose flour
1/4 c soy sauce
3 T brown sugar
2 T honey
1/2 t (or more to taste) red pepper flakes

DIRECTIONS

1. Heat oil in large skillet over med-high heat. Add chicken and cook until done and lightly browned. 
2. Meanwhile, mix soy sauce, brown sugar, honey, and pepper in a small bowl. Reduce heat to low-med. 
3. Stir in flour and cook for 2 minutes. Pour in sauce and stir to coat chicken. 
4. Reduce heat again and cook 3-5 minutes, continuing to stir occasionally and watching for burning.

Greek Lemon Chicken

Source: Healthy Calendar Diabetic Cooking, page 280
Submitted by: Audrey

Servings: 4
Ready in: 50 minutes
Side dish suggestions: brown rice, steamed broccoli and carrots

INGREDIENTS 
3 tablespoons fresh lemon Juice
2 teaspoons olive oil
3 garlic cloves, minced
1 teaspoon chopped fresh oregano (or 1/4 teaspoon dried oregano)
4 4-ounce boneless, skinless chicken breasts
Cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked brown rice

DIRECTIONS

1. In a medium bowl, whisk together lemon juice, olive oil, garlic, and oregano. Add chicken breasts to marinade and turn to coat. Marinate chicken in refrigerator for 30 minutes.
2. Coat a large nonstick skillet with cooking spray. Remove chicken from marinade and season well with salt and pepper. Reserve marinade. Cook chicken over high heat for approximately 5-7 minutes on each side. Add reserved marinade to pan and bring to a boil for 1 minute.
3. Serve chicken breasts over brown rice.

Marinated Ranch Broiled Chicken

Source: Allrecipes
Submitted by: Amber

Servings: 4
Ready in: 1 hour, 20 minutes
Side dish suggestions:

INGREDIENTS 
4 skinless, boneless chicken breast halves
2 (1 ounce) packages dry Ranch-style dressing mix
1/4 cup olive oil
2 tablespoons red wine vinegar

DIRECTIONS

1. Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.
2. Refrigerate to marinate for at least 1 hour, or overnight if possible.
3. Preheat oven to Broil/Grill.
4. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.