Diabetic Chinese - Style Chicken...
Yield: 4 Servings
2 lb skinless chicken breasts
1 nonstick spray coating
3/4 c water
2 tb dry sherry
2 tb reduced-sodium soy sauce
1/8 ts garlic powder
2 tb water
1 tb cornstarch
1 c celery,biased sliced 1/4
4 green onions,cut into 1 pcs
1 1/3 c hot cooked rice
Rinse chicken; pat dry.Spray a cold large skillet
with non-stick coating.Preheat the skillet over
medium heat.
Brown chicken pieces on all sides in hot skillet.
Add 3/4 cup water,sherry,soy sauceand garlic powder.
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 tbs water and the cornstarch; set
aside.
Add celery and onions to skillet.
Cook and stir for 3 to 4 minutes or till celery is
crisp~tender.
Stir in cornstarch mixture.cook and stir till
thickened and bubbly.
Cook and stir for 2 minutes longer.
Serve chicken and sauce with hot cooked rice.
One serving equals; 3 lean meat exchanges
1 starch / bread exchange
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