3/8 lb To 2 lb chicken pieces;
-meaty breast halves, thighs
-or drumsticks
3/16 c Water
1/2 tb Dry sherry;
1/2 tb Reduced-sodium soy sauce;
1/16 ts Garlic powder;
1/2 tb Water
1/4 tb Cornstarch
1/4 c Celery;bias-sliced 1/4"thick
1 Green onions; cut into 1
-pieces
1/3 c 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.
