Chinese-style Chicken

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chinese-style Chicken

main dish, poultry, rice, diabetic

3/8 lb to 2 lb chicken pieces; meaty breast halves, thig
3/16 cup water
1/2 tablespoon dry sherry
1/2 tablespoon reduced-sodium soy sauce
1/16 teaspoon garlic powder
1/2 tablespoon water
1/4 tablespoon cornstarch
1/4 cup celery; bias-sliced 1/4thick
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 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.