Chinese Style Chicken
|Chicken pieces||2 Pound (Breast Halves, Thighs, Drumsticks)|
|Nonstick spray coating||1|
|Water||3⁄4 Cup (12 tbs)|
|Dry sherry||2 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Bias sliced celery||1 Cup (16 tbs) (1/4 Inch Thick)|
|Green onions||4 , cut into 1 inch pieces|
|Hot cooked rice||1 1⁄3 Cup (21.33 tbs)|
Remove skin from chicken.
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 2/3 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 tablespoons water and the cornstarch; set aside.
Add celery and green 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 more.