Chinese-style Chicken

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

Directions

1. Remove skin from chicken.
2. Rinse chicken; pat dry.
3. Spray a cold large skillet with nonstick coating.
4. Preheat the skillet over medium heat.
5. Brown chicken pieces on all sides in hot skillet.
6. Add ¾ cup water, sherry, soy sauce, and garlic powder.
7. Bring to boiling; reduce heat.
8. Simmer, covered for 35 to 40 minutes or till chicken is tender and no longer pink.
9. Transfer chicken to a serving platter; keep warm.
10. For sauce, stir together the 2 tablespoon water and the cornstarch; set aside.
11. Cook and stir for 3 to 4 minutes or until celery is crisp and tender.
12. Stir in the cornstarch mixture.
13. Cook and stir till thickened and bubbly.
14. Cook and stir for 2 minutes more.
15. Serve chicken and sauce with hot cooked rice.

Nutritional information

Food exchange per serving: 3 lean meat exchanges + 1 starch/bread exchange