Chinese-Style Chicken
Course : Chicken
Serves: 4


1 1/2 pound chicken pieces -- meaty breast -- halves, thighs or drumsticks
1/8 cup water
1/2 tablespoon dry sherry
1/2 tablespoon reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/2 tablespoon water
1/4 tablespoon cornstarch
1/4 cup celery -- bias-sliced 1/4 inch thick
1 medium green onions -- cut into 1 pieces
1/3 cup 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 and 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.