Orange-sauced Chicken Stir-fry

Ingredients

 * 3/4 lbs chicken breast breast
 * -boned skinless
 * 1 cup unsweetened orange juice
 * 1 tbsp cornstarch
 * 1 tbsp dry sherry
 * 1 tbsp tamari or soy sauce
 * 1/2 tsp ground ginger
 * nonstick spray coating
 * 4 cup broccoli flowerets
 * 1/2 cup onion, sliced
 * 1 tbsp cooking oil
 * 1 1/3 cup brown rice, cooked & hot
 * 1/2 orange, sliced

Directions
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 ½ fruit exchange + 1 ½ vegetable exchanges + ½ fat exchange