Chinese-style Chicken

Ingredients

 * 2/5 lbs to 2 lb Chicken pieces
 * -meaty breast halves, thighs
 * -or drumsticks
 * 1/2 cup water
 * 1/2 tbsp dry sherry
 * 1/2 tbsp reduced-sodium soy sauce
 * 1/5 tsp garlic powder
 * 1/2 tbsp water
 * 1/4 tbsp cornstarch
 * 1/4 cup celery, bias-sliced ¼"thick
 * 1 green onions, cut into 1
 * -pieces
 * 1/3 cup hot cooked rice

Directions
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 ¾ 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