Yield: 4 servings
|2 pounds||Skinless chicken breasts|
|\N \N||Nonstick spray coating|
|2 tablespoons||Dry sherry|
|2 tablespoons||Reduced-sodium soy sauce|
|⅛ teaspoon||Garlic powder|
|\N \N||1 starch / bread exchange Per servings; Calories|
|1 cup||Celery,biased sliced 1/4\"|
|4 \N||Green onions,cut into 1\" pcs|
|1⅓ cup||Hot cooked rice|
Rinse chicken; pat dry.Spray a cold large skillet with non-stick coating.Preheat the skillet over medium heat.Brown chicken pieces on all sides in hot skillet.Add ¾ cup water,sherry,soy sauceand garlic powder.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 tbs water and the cornstarch; set aside.Add celery and onions to skillet.Cook and stir for 3 to 4 minutes or till celery is crisp -tender.Stir in cornstarch mixture.cook and stir till thickened and bubbly.Cook and stir for 2 minutes longer.Serve chicken and sauce with hot cooked rice.
One serving equals; 3 lean meat exchanges 240 Protein 26g Carbohydrates 17g Total Fat 6g Saturated Fat 2g Choesterol 76mg Sodium 293mg Potassium 355mg From the Better Homes and Gardens Diabetic Cookbook Typed by G.Major 10\\15\\95 Submitted By GEORGINA MAJOR On 10-15-95