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Chinese-style Chicken(4 Servings)

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      Title: CHINESE-STYLE CHICKEN(4 SERVINGS)
 Categories: Diabetic, Poultry, Main dish, Rice
      Yield: 1 Servings
 
    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;
 
  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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