| 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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