See below ingredients and instructions of the recipe
3/8 lb To 2 lb chicken pieces; 1/2 tb Water
-meaty breast halves, thighs 1/4 tb Cornstarch
-or drumsticks 1/4 c Celery;bias-sliced 1/4"thick
3/16 c Water 1 Green onions; cut into 1
1/2 tb Dry sherry; -pieces
1/2 tb Reduced-sodium soy sauce; 1/3 c Hot cooked rice;
1/16 ts Garlic powder;
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
Source: Better Homes and Gardens Diabetic Cook Book
Brought to you and yours via Nancy O'Brion and her Meal-Master.