---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Poultry, Main dish, Rice
       Yield: 1 servings
     3/8 lb To 2 lb chicken pieces;
            -meaty breast halves, thighs
            -or drumsticks
    3/16 c  Water
     1/2 tb Dry sherry;
     1/2 tb Reduced-sodium soy sauce;
    1/16 ts Garlic powder;
     1/2 tb Water
     1/4 tb Cornstarch
     1/4 c  Celery;bias-sliced 1/4"thick
       1    Green onions; cut into 1
     1/3 c  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 & 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
   Food Exchange per serving:  3 LEAN MEAT EXCHANGES + 1
   Source:  Better Homes and Gardens Diabetic Cook Book
   Brought to you and yours via Nancy O'Brion and her