Diabetic 10 Minute Szechuan Chicken Recipes

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TEN MINUTE SZECHUAN CHICKEN



Ten Minute Szechuan Chicken image

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Provided by PUSATERI

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 ½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
⅛ teaspoon cayenne pepper, or to taste

Steps:

  • Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
  • Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g

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

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

10 MINUTE SZECHUAN CHICKEN



10 Minute Szechuan Chicken image

Fast and easy is a requirement in my house! (Updated April 16, 2006 to fix the order of the ingredients. I also took out the quantity for the oil so that the nutritional information is a little more accurate now.)

Provided by Saturn

Categories     Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
1 -3 garlic clove, minced (to taste)
5 tablespoons soya sauce (low salt works)
1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1 inch pieces
1/8 teaspoon cayenne (to taste)
vegetable oil (for frying)

Steps:

  • Cut chicken into 1 1/2 inch cubes.
  • Lightly toss with cornstarch in bag to coat.
  • Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
  • Add soy sauce, vinegar, sugar and water.
  • Cover and cook 3 minutes or until chicken is cooked through.
  • Add green onions and cayenne; cook uncovered about 2 minutes longer.
  • Serve over white rice with a side salad for a complete meal.

10 MINUTE SZECHUAN CHICKEN



10 Minute Szechuan Chicken image

This is a very simple recipe that produces stunning results. Szechuan cooking is usually pretty spicy, but this recipe is surprisingly mild. I like to jack it up a bit with some hot sauce, but my family doesn't like spicy food, so I do my own at the table.

Provided by Mirj2338

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon corn oil
1 tablespoon sesame oil
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
3 garlic cloves, minced
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tablespoon light brown sugar
1 bunch scallion, cut diagonally in 1-inch pieces
hot cooked rice

Steps:

  • Heat the oils in a wok over high heat.
  • Toss the cubed chicken breast in a bowl with the cornstarch to coat.
  • Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.
  • Add the remaining ingredients except the scallions.
  • Cover and cook for three minutes.
  • Add the scallions.
  • Cover and cook for two more minutes.
  • Serve with hot, cooked rice or fried rice.

MOO SHU CHICKEN (DIABETIC FRIENDLY)



Moo Shu Chicken (Diabetic Friendly) image

Again inspired by what I read, TRUE! Asian dishes do NOT have to be high in sugar too! So simple, easy to make, Definately healthy for you and your family sake http://lowcarbdiets.about.com/od/chickenandturkey/r/mooshuchicken.htm NOTE: Substituted tamari to lessen the salt content Freshly grated ginger and garlic does make a difference but can use jarred as well HINT: I put the cabbage into the food processor in pieces and pulsed slowly until desired consistency; can slice into 1/2 inch strips HINT: Next time I would finely dice the chicken into fine strips MARINATE is first 6 ingredients NOTE: If fresh shitake mushrooms are not available, can use rehydrated ones; pour warm water over for 30 minutes with towel over the bowl; drain before use NOTE: Portion size is personal preference NOTE: Can use chicken breast as well

Provided by mickeydownunder

Categories     One Dish Meal

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 tablespoons tamari
1 tablespoon sesame oil
1 garlic clove
1 teaspoon ginger
1/2 teaspoon Chinese five spice powder
1 tablespoon sesame oil
1 lb chicken thigh
2 stalks celery
3 garlic cloves
1 tablespoon ginger
6 ounces shiitake mushrooms
1 cup spring onion
4 cups cabbage
8 ounces bean sprouts
1 tablespoon tamari
1 tablespoon oil

Steps:

  • FINELY slice chicken into slices.
  • COMBINE first five ingredients; making sure ginger and garlic are finely dice; Pour over chicken in bowl; marinate minimally 30 minutes.
  • Finely slice celery. finely dice garlic. finely dice spring onion and prepare mushrooms (see note in intro); Prepare cabbage.
  • Heat pan, add oil, drain chicken from marinade and saute about 4 minutes until brown; remove from pan.
  • Add celery, garlic and ginger for 1 minute.
  • Add vegetable to pan in this order: mushrooms, onions, cabbage, bean sprouts; saute EACH for 1 minute before adding the next vegetable.
  • Add chicken back to pan and add tamari; toss to combine.
  • ENJOY.
  • NOTE: Can top with chilli (optional) and can serve them in prepared wraps with hoisin sauce; NOTE Wraps and hoisin sauce not recommended for diabetics and anyone with a sugar related health problem due to sugar content unless making from scratch with no sugar.

Nutrition Facts : Calories 205.7, Fat 14.1, SaturatedFat 3.2, Cholesterol 47.8, Sodium 566.4, Carbohydrate 8, Fiber 2.6, Sugar 3.5, Protein 13

DIABETIC 10 MINUTE SZECHUAN CHICKEN



Diabetic 10 Minute Szechuan Chicken image

Provided by Paul Bushay

Categories     Chicken

Time 15m

Number Of Ingredients 10

4 chicken breast halves, 6 ounces, boneless and skinless
1 1/2 Tbsp vinegar
3 Tbsp cornstarch
1 tsp splenda
1 Tbsp vegetable oil
1/4 c water
3 minced garlic cloves
6 green onions, cut into 1 inch pieces
5 Tbsp soy sauce, light
1/8 tsp cayenne

Steps:

  • 1. Cut chicken into 1 1/2 inch cubes.
  • 2. Lightly toss with cornstarch in bag to coat.
  • 3. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
  • 4. Add soy sauce, vinegar, splenda and water.
  • 5. Cover and cook 3 minutes or until chicken is cooked through.
  • 6. Add green onions and cayenne; cook uncovered about 2 minutes longer.

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