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  Chinese-Style Chicken(4 Servings)
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 232
Ingredients:
3/8 lb To 2 lb chicken pieces, meaty breast halves, thighs or drumsticks
3/16 cup Water
1/2 tbsp Dry sherry
1/2 tbsp Reduced-sodium soy sauce
1/16 tsp Garlic powder
1/2 tbsp Water
1/4 tbsp Cornstarch
1/4 cup Celery, bias-sliced 1/4"thick
1 Green onions, cut into 1 pieces
1/3 cup 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.
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