• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chinese-Style Chicken

  • Recipe Submitted by on

Category: Poultry, Rice, Diabetic, Main Dish

 Ingredients List

  • 3/8 lb To 2 lb chicken pieces;
  • -meaty breast halves, thighs
  • -or drumsticks
  • 3/16 c Water
  • 1/2 tb Dry sherry;
  • 1/2 tb Reduced-sodium soy sauce;
  • 1/16 ts Garlic powder;
  • 1/2 tb Water
  • 1/4 tb Cornstarch
  • 1/4 c Celery;bias-sliced 1/4"thick
  • 1 Green onions; cut into 1
  • -pieces
  • 1/3 c 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 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

Brought to you and yours via Nancy O'Brion and her Meal-Master.

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