Ingredients

3/8 to 2 lb. chicken pieces, meaty breast halves, thighs or drumsticks
1/8 C. water
1/2 Tbsp. dry sherry
1/2 Tbsp. reduced sodium soy sauce
1/8 tsp. garlic powder
1/2 Tbsp. water
1/4 Tbsp. cornstarch
1/4 C. celery, bias sliced 1/4-inch thick
green onions, cut into 1-inch pieces
1/3 C. hot cooked rice

Cooking Instructions

Remove skin from chicken. Rinse chicken and 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 C. water, sherry, soy sauce, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes, or until chicken is tender and no longer pink. Transfer chicken to a serving platter; keep warm. For sauce, stir together 2 Tbls. water and cornstarch; set aside. Cook and stir for 3 to 4 minutes, or until celery is crisp and tender. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce with hot cooked rice.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)