Chinese-style chicken(4 servings)
Yield: 1 servings
Ingredients:
- 3/8 lb To 2 lb chicken pieces; 1/2 tb Water -meaty breast halves thighs 1/4 tb Cornstarch -or drumsticks 1/4 c Celery;bias-sliced 1/4"thick
- 3/16 c Water 1 Green onions; cut into 1
- 1/2 tb Dry sherry; -pieces
- 1/2 tb Reduced-sodium soy sauce; 1/3 c Hot cooked rice;
- 1/16 ts Garlic powder;
Instructions:
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 3/4 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.
