Diabetic

Chinese-Style Chicken(4 Servings)
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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 onions; cut into 1 pieces
1/3 Cup 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.
Home Cookin 4.8 Chapter: Diabetic
Servings: 1