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Ingredientes
- 3/8 lb To 2 lb chicken pcs, meaty breast halves, thighs or possibly drumsticks
- 47/250 c. Water
- 1/2 Tbsp. Dry sherry,
- 1/2 Tbsp. Reduced-sodium soy sauce,
- 63/1000 tsp Garlic pwdr,
- 1/2 Tbsp. Water
- 1/4 Tbsp. Cornstarch
- 1/4 c. Celery,bias-sliced 1/4"thick
- 1 x Green onions, cut into 1 pcs
- 1/3 c. Warm cooked rice,
Direcciones
- Remove skin from chicken. Rinse Chicken; pat dry.
- Spray a cool large skillet with nonstick coating.
- Preheat the skillet over medium heat. Brown chicken pcs on all sides in warm skillet.
- Add in 3/4 c. water, sherry, soy sauce, and garlic pwdr. Bring to boiling; reduce heat. Simmer, covered for 35 to 40 min or possibly until chicken is tender and no longer pink. Transfer chicken to a serving platter; keep hot.
- For sauce, stir together the 2 Tbsp. water and the cornstarch; set aside. Cook and stir for 3 to 4 min or possibly till celery is crisp & tender. Stir in the cornstarch mix. Cook and stir until thickened and bubbly. Cook and stir for 2 min more. Serve chicken and sauce with warm cooked rice.
- Makes 4servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 159g | |
| Calories 101 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 475mg | 20% |
| Potassium 141mg | 4% |
| Total Carbs 20.06g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.48g | 1% |
| Protein 2.37g | 4% |
