Orange-sauced Chicken Stir-fry

---------- Recipe via Meal-Master (tm) v8.02

Title: ORANGE-SAUCED CHICKEN STIR-FRY
Categories: Diabetic, Main dish, Poultry, Vegetables, Rice
Yield: 4 servings

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 & 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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