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The Recipe Instructions |
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Ingredients
3/8 lb to 2 lb chicken pieces, meaty breast halves, thig
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 1/4thick
1 green onions, cut into 1 pieces
1/3 cup hot cooked rice
Directions
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.
Servings: 1
Diet Chinese-Style Chicken(4 Servings) Recipe brought to you by Diet Recipes To-Go
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