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Chinese-Style Chicken (4 Servings)

3/8 Pound To 2 lb chicken pieces meaty breast halves, thighs or drumsticks
3/16 Cup water
1/2 Tablespoon dry sherry
1/2 Tablespoon reduced-sodium soy sauce
1/16 Teaspoon garlic powder
1/2 Tablespoon water
1/4 Tablespoon cornstarch
1/4 Cup celery bias-sliced 1/4" thick
1 Green onion (small bunch) cut into 1" lengths
1/3 Cup hot cooked rice

Remove skin from chicken
Rinse Chicken and 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 boil then reduce heat
Simmer covered for 35 to 40 minutes or until chicken is tender and no longer pink
Transfer chicken to a serving platter; keep warm

Sauce
Stir together the 2 tablespoons water and the cornstarch and 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

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

Courtesy Better Homes and Gardens Diabetic Cook Book

Serves 4