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.
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