Orange-Sauced Chicken Stir-Fry

Yield: 4 servings

3/4 lb Chicken breast breast; Nonstick spray coating;
-boned skinless 4 c Broccoli flowerets;
1 c Unsweetened Orange juice; 1/2 c Onion; sliced
1 tb Cornstarch; 1 tb Cooking oil;
1 tb Dry sherry; 1 1/3 c Brown rice; cooked + hot
1 tb Tamari or soy sauce; 1/2 Orange; sliced
1/2 ts Ground ginger;

Rinse chicken; pat dry. Cut the chicken into 1 pieces. Set aside.
For sauce, stir together orange juice, cornstarch, sherry, tamari
sauce, and ground ginger. Set aside.
Spray a cold work or large skillet with nonstick coating. Preheat
wok or skillet over medium heat. Add broccoli and onion; stir-fry
for 2 or 3 minutes. Remove vegetables.
Add oil to wok or skillet. Then, add chicken; stir-fry for 2 to 4
minutes or till tender and no longer pink. Push chicken from center
of wok or skillet.
Stir sauce; add to the center of the wok or skillet. Cook and stir
for 2 minutes more. Return vegetables to wok or skillet; stir all
ingredients together to coat with sauce. Serve immediately over
rice. Garnich w orange slices.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE 1/2 FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT
EXCHANGE

Source: Better Homes and Gardens Diabetic Cookbook
Brought to you and yours via Nancy OBrion and her Meal Master