Recipe - Chinese-Style Chicken

3/8 pound To 2 pound chicken pieces;
meaty breast halves, thighs
or drumsticks
3/16 cup Water
One half tablespoon Dry sherry;
One half tablespoon Reducedsodium soy sauce;
1/16 teaspoon Garlic powder;
One half tablespoon Water
One fourth tablespoon Cornstarch
One fourth cup Celery;bias cut or sliced up 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 Three fourths 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

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip