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    CHINESE-STYLE CHICKEN


    Source of Recipe


    Better Homes and Gardens Diabetic Cook Book

    Recipe Introduction


    Yield: 4 SERVINGS

    List of Ingredients





    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;

    Recipe



    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.

    Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1
    STARCH/BREAD EXCHANGE


 

 

 


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