Chinese-style Chicken

Description
Makes 4 servings

Ingredients

 * ⅖ lbs to 2lb chicken pieces, meaty breast halves, thighs or drumsticks
 * ½ cup water
 * ½ tbsp dry sherry
 * ½ tbsp reduced-sodium soy sauce
 * ⅕ tsp garlic powder
 * ½ tbsp water
 * ¼ tbsp cornstarch
 * ¼ cup celery, bias-sliced ¼"thick
 * 1 green onion, cut into 1"-pieces
 * ⅓ cup hot cooked rice

Directions

 * 1) Remove skin from chicken.
 * 2) Rinse chicken; pat dry.
 * 3) Spray a cold large skillet with nonstick coating.
 * 4) Preheat the skillet over medium heat.
 * 5) Brown chicken pieces on all sides in hot skillet.
 * 6) Add ¾ cup water, sherry, soy sauce, and garlic powder.
 * 7) Bring to boiling; reduce heat.
 * 8) Simmer, covered for 35 to 40 minutes or till chicken is tender and no longer pink.
 * 9) Transfer chicken to a serving platter; keep warm.
 * 10) For sauce, stir together the 2 tablespoon water and the cornstarch; set aside.
 * 11) Cook and stir for 3 to 4 minutes or until celery is crisp and tender.
 * 12) Stir in the cornstarch mixture.
 * 13) Cook and stir till thickened and bubbly.
 * 14) Cook and stir for 2 minutes more.
 * 15) Serve chicken and sauce with hot cooked rice.

Nutritional information
Food exchange per serving: 3 lean meat exchanges + 1 starch/bread exchange