Title: Chinese-Style Chicken(4 Servings)
Categories: Diabetic Poultry Entree Rice
Yield: 1 Servings

3/8	lb	To 2 lb chicken pieces; meaty breast halves, thighs or drums
3/16	c	Water
1/2	tb	Dry sherry;
1/2	tb	Reduced-sodium soy sauce;
1/16	ts	Garlic powder;
1/2	tb	Water
1/4	tb	Cornstarch
1/4	c	Celery;bias-sliced 1/4"thick
1		Green onions; cut into 1 pieces
1/3	c	Hot cooked rice;

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.

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