Makes 4 servings

Ingredients Edit

Directions Edit

  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 Edit

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

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