Chinese-style chicken

1 Servings

Ingredients

Quantity Ingredient
⅜ pounds To 2 lb chicken pieces; meaty breast halves, thighs or drumsticks
3/16 cup Water
½ tablespoon Dry sherry;
½ tablespoon Reduced-sodium soy sauce;
1/16 teaspoon Garlic powder;
½ tablespoon Water
¼ tablespoon Cornstarch
¼ cup Celery;bias-sliced 1/4\"thick
1 Green onions; cut into 1 pieces
⅓ cup Hot cooked rice;

Directions

Remove skin from chicken. Rinse Chicken; pat dry. Spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat.

Brown chicken pieces on all sides in hot skillet.

Add ¾ cup water, sherry, soy sauce, and garlic powder. Bring to boiling; reduce heat. Simmer, covered for 35 to 40 minutes or till chicken is tender and no longer pink. Transfer chicken to a serving platter; keep warm.

For sauce, stir together the 2 tablespoon water and the cornstarch; set aside. Cook and stir for 3 to 4 minutes or until celery is crisp & tender. Stir in the cornstarch mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce with hot cooked rice. Makes 4 servings.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE

Source: Better Homes and Gardens Diabetic Cook Book Brought to you and yours via Nancy O'Brion and her Meal-Master.

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