Recipe - Orange-Sauced Chicken Stir-Fry

Three fourths pound Chicken breast breast;
boned skinless
1 cup Unsweetened Orange juice;
1 tablespoon Cornstarch;
1 tablespoon Dry sherry;
1 tablespoon Tamari or soy sauce;
One half teaspoon Ground ginger;
Nonstick spray coating;
4 cup Broccoli flowerets;
One half cup Onion; cut or sliced up
1 tablespoon Cooking oil;
1 1/3 cup Brown rice; cooked & hot
One half Orange; cut or sliced up

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; stirfry
for 2 or 3 minutes. Remove vegetables.
Add oil to wok or skillet. Then, add chicken; stirfry 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 One half FRUIT EXCHANGE + 1 One half VEGETABLE EXCHANGES + One half FAT
EXCHANGE

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip