Diabetic Apricot-Ginger Chicken Recipe

Submitted by: kitkat

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
***Sauce***
1/4 cup low-sodium chicken broth, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons low-sodium chicken broth
1/4 cup light (reduced-sugar) apricot fruit spread
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
***Chicken***
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick
1 tablespoon canola oil
3 tablespoons thinly sliced scallions

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Directions:

Place all of the sauce ingredients in a medium bowl and stir to mix well. Set aside.

Combine the garlic powder, pepper and salt and sprinkle both sides of the chicken pieces with some of the seasoning.

Place the oil in a large nonstick skillet and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.

Pour the sauce into the skillet and cook, stirring frequently, for a couple of minutes, or until sauce is reduced by almost half and is syrupy.

To serve, place 2 pieces of chicken on each serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.

Nutritional Information Per Serving: Calories: 176, Carbohydrate: 6 g, Cholesterol: 66 mg, Fat: 4.8 g, Saturated Fat: 0.6 g, Fiber: 0.1 g, Protein: 26 g, Sodium: 445 mg, Calcium: 16 mg Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat

This recipe from CDKitchen for Diabetic Apricot-Ginger Chicken serves/makes 4

Recipe ID: 91467

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