Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/8  pound         to 2 lb 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  "             thick
   1                    green onions -- cut into 1 pieces
     1/3  cup           hot cooked rice

Preparation:

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.