ORANGE-SAUCED CHICKEN STIR-FRY

Servings: 4
Ingredients:

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

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 O’Brion and her Meal Master

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