You are here

Chinese Style Chicken

admin's picture
  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

Rate It

Your rating: None
Average: 4.2 (15 votes)