| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Diabetic, Poultry, Main dish, Rice |
1 |
Servings |
INGREDIENTS
| 3/8 |
lb |
To 2 lb chicken pieces; meaty breast halves, thighs or drumsticks |
| 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; |
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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