Difference between revisions of "Chinese-style Chicken"
m (→Nutritional information: clean up) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
* ⅓ cup hot cooked [[rice]] | * ⅓ cup hot cooked [[rice]] | ||
| − | == | + | == Procedures == |
# Remove skin from [[chicken]]. | # Remove skin from [[chicken]]. | ||
# Rinse [[chicken]]; pat dry. | # Rinse [[chicken]]; pat dry. | ||
| Line 34: | Line 34: | ||
__NOTOC__ | __NOTOC__ | ||
| − | + | ==References== | |
| + | <references/> | ||
[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
Latest revision as of 10:45, 15 July 2012
Makes 4 servings
Ingredients
- ⅖ lbs to 2lb chicken pieces, meaty breast halves, thighs or drumsticks
- ½ cup water
- ½ tbsp dry sherry
- ½ tbsp reduced-sodium soy sauce
- ⅕ tsp garlic powder
- ½ tbsp water
- ¼ tbsp cornstarch
- ¼ cup celery, bias-sliced ¼"thick
- 1 green onion, cut into 1"-pieces
- ⅓ cup hot cooked rice
Procedures
- 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 ¾ 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 and 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.
Nutritional information
Food exchange per serving: 3 lean meat exchanges + 1 starch/bread exchange
