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Orange-sauced chicken stir-fry

Yield: 4 servings

Ingredients:

• 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;

Instructions:

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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