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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