| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Diabetic, Main dish, Poultry, Rice | 1 | Servings |
INGREDIENTS
| 3/8 | lb | To 2 lb chicken pieces |
| meaty breast halves | ||
| thighs | ||
| or drumsticks | ||
| 3/16 | c | Water |
| 1/2 | T | Dry sherry |
| 1/2 | T | Reduced-sodium soy sauce |
| 1/16 | t | Garlic powder |
| 1/2 | T | Water |
| 1/4 | T | Cornstarch |
| 1/4 | c | Celery, bias-sliced 1/4"thick |
| 1 | Green onions, cut into 1 | |
| pieces | ||
| 1/3 | c | Hot cooked rice |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1043
Calories From Fat: 258
Total Fat: 28.6g
Cholesterol: 326.1mg
Sodium: 3874.1mg
Potassium: 1404mg
Carbohydrates: 112.2g
Fiber: 2.1g
Sugar: 56.1g
Protein: 77g