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Chinese Style Chicken

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  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
  Water 2 Tablespoon
  Cornstarch 1 Tablespoon
  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.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1561 Calories from Fat 273

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 7.6 g38.1%

Trans Fat 0 g

Cholesterol 634.9 mg211.6%

Sodium 2000.8 mg83.4%

Total Carbohydrates 102 g33.9%

Dietary Fiber 4.9 g19.6%

Sugars 4 g

Protein 204 g407.3%

Vitamin A 59.1% Vitamin C 77.9%

Calcium 20.2% Iron 76.7%

*Based on a 2000 Calorie diet

Chinese Style Chicken Recipe