This comforting Chinese-style chicken is a weeknight winner that delivers big flavor with minimal effort. Tender chicken pieces are browned for texture, then gently simmered in a fragrant broth of sherry, reduced-sodium soy sauce, and aromatic garlic. The result is juicy meat coated in a light, savory sauce that clings perfectly to every bite. Finished with crisp-tender celery and fresh green onions, this dish offers a beautiful balance of textures. It&# 226;ÂÂs a healthy, diabetic-friendly option that feels indulgent yet light. Serve it hot over steamed rice for a complete, satisfying meal that the whole family will love.
Chinese-Style Chicken(4 Servings
Description
This comforting Chinese-style chicken is a weeknight winner that delivers big flavor with minimal effort. Tender chicken pieces are browned for texture, then gently simmered in a fragrant broth of sherry, reduced-sodium soy sauce, and aromatic garlic. The result is juicy meat coated in a light, savory sauce that clings perfectly to every bite. Finished with crisp-tender celery and fresh green onions, this dish offers a beautiful balance of textures. It&# 226;ÂÂs a healthy, diabetic-friendly option that feels indulgent yet light. Serve it hot over steamed rice for a complete, satisfying meal that the whole family will love.Ingredients
Directions
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Trim skin and excess fat from 2 pounds of chicken pieces (breast halves, thighs, or drumsticks) and rinse under cold water; pat completely dry with paper towels.
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In a small bowl, whisk together 1/2 tablespoon dry sherry, 1/2 tablespoon reduced-sodium soy sauce, and 1/16 teaspoon garlic powder for the braising liquid.
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In a separate small bowl, mix 2 tablespoons water with 1/4 tablespoon cornstarch until smooth; set aside for thickening the sauce later.
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Spray a large skillet with nonstick cooking spray and place it over medium heat to preheat for about 1 minute.
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Add the dried chicken pieces to the hot skillet in a single layer, ensuring they are not overcrowded.
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Brown the chicken on all sides, turning occasionally, until golden brown, about 5-7 minutes total.
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Pour 3/4 cup water into the skillet along with the sherry, soy sauce, and garlic powder mixture.
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Bring the liquid to a boil, then immediately reduce the heat to low and cover the skillet with a lid.
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Simmer the chicken gently for 35 to 40 minutes, or until the meat is tender and no longer pink in the center.
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Carefully transfer the cooked chicken pieces to a serving platter and cover loosely with foil to keep warm.
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Add 1/4 cup bias-sliced celery (cut 1/4 inch thick) and chopped green onions to the remaining liquid in the skillet.
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Cook and stir the vegetables for 3 to 4 minutes until the celery is crisp-tender.
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Give the cornstarch mixture a quick stir and pour it into the skillet with the vegetables and broth.
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Cook and stir constantly until the sauce thickens, becomes bubbly, and coats the back of a spoon.
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Continue to cook and stir for 1 minute more to ensure the cornstarch flavor is cooked out.
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Spoon the thickened sauce and vegetables over the chicken and serve immediately with hot cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 101.7kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 1.4g7%
- Cholesterol 37.9mg13%
- Sodium 34.9mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
