Recipes: Chicken Brochette, San Francisco-Style

the recipes

october 99

Chicken Brochette, San Francisco-Style

We try to include vegetarian meals for our readers as many eat protein sparingly. Here is one of our favorite recipes for ravioli which is served in a surprising broth that carries the punch of ginger and chilies. The first pears of the fall make a fitting dessert, but if you can't find ones that you like, substitute apples.

Chicken Brochette, San Francisco-Style

(makes 4 servings)

	marinade
1/4	cup (60 ml) hoisin sauce
1/4	cup (60 ml) rice wine vinegar
2	tablespoons (30 ml) canola oil
1/2	tablespoon (12.5 ml) reduced-sodium soy sauce
1/2	teaspoon (2.5 ml) dark sesame oil
brochettes
1	pound (480 g) boneless, skinless chicken breasts, rinsed and patted dry
36	fresh snow peas, trimmed
20	cherry tomatoes

In a medium bowl, whisk together marinade ingredients.
Remove and discard any visible fat from chicken breasts. Cut into 1/2-inch cubes. Place in marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
Blanch snow peas in boiling water to cover for 1 minute. Drain.
Thread chicken cubes, snow peas, and cherry tomatoes onto 4 skewers.
Light a grill or preheat broiler.
Grill over medium-high heat for about 3 to 4 minutes per side, giving the brochettes a quarter turn after each 3 minutes. Serve hot.

Per serving:	181 calories (19% calories from fat), 28 g protein, 4 g total fat (0.6 g saturated fat), 8 g carbohydrates, 86 mg cholesterol, 166 mg sodium
Diabetic exchanges:	3 very lean protein, 1/2 carbohydrate (1 1/2 vegetable)

Cabbage, Carrot, Bean Sprouts, and Daikon Slaw

(makes 4 servings)

1	cup (70 g) shredded red cabbage
1	cup (70 g) shredded green cabbage
1	cup (110 g) shredded carrots
2	cups (248 g) bean sprouts
1/2	cup (70 g) shredded daikon radish
dressing
1	tablespoon (15 ml) canola oil
1	tablespoon (15 ml) rice wine vinegar
1	teaspoon (5 ml) honey
1/2	teaspoon (2.5 ml) dark sesame oil
1/2	teaspoon (2.5 ml) sesame seeds, preferably toasted

In a large bowl, combine red cabbage, green cabbage, carrots, bean sprouts, and daikon radish.
Inn a small bowl, whisk together dressing ingredients. Drizzle over slaw and lightly toss. Serve at once.

Per serving:	81 calories (45% calories from fat), 3 g protein, 4 g total fat (0.4 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 22 mg sodium
Diabetic exchanges:	1/2 carbohydrate (2 vegetable), 1 fat

Broiled Carambola over Vanilla Frozen Yogurt

(makes 4 servings)

2	large carambola (star fruits), trimmed and each sliced into 8 stars
1	tablespoon (15 ml) fresh lemon juice
1	tablespoon (15 g) light brown sugar
2	cups (386 g) sugar-free, fat-free vanilla frozen yogurt

Place a broiler rack 6 inches from source of heat. Preheat broiler.
Arrange carambola slices on a baking sheet and brush with lemon juice. Sprinkle with brown sugar. Broil until sugar bubbles and begins to darken, about 2 to 3 minutes.
Meanwhile, scoop frozen yogurt into 4 dessert dishes. Top each serving with 4 carambola slices. Serve at once.

Per serving:	115 calories (0 calories from at), 4 g protein, 0 total fat (0 saturated fat), 26 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 69 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)

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