Chinese-style Chicken

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 pieces
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 servings.

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