Chinese Style Chicken
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)