Orange-sauced Chicken Stir-fry

Ingredients

 * ¾ lbs chicken breast, boned skinless
 * 1 cup unsweetened orange juice
 * 1 tbsp cornstarch
 * 1 tbsp dry sherry
 * 1 tbsp tamari or soy sauce
 * ½ tsp ground ginger
 * non-stick spray coating
 * 4 cup broccoli flowerets
 * ½ cup onion, sliced
 * 1 tbsp cooking oil
 * 1⅓ cup brown rice, cooked and hot
 * ½ orange, sliced

Directions

 * 1) Rinse chicken; pat dry.
 * 2) Cut the chicken into 1" pieces.
 * 3) Set aside.
 * 4) For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger.
 * 5) Set aside.
 * 6) Spray a cold work or large skillet with nonstick coating.
 * 7) Preheat wok or skillet over medium heat.
 * 8) Add broccoli and onion; stir-fry for 2 or 3 minutes.
 * 9) Remove vegetables.
 * 10) Add oil to wok or skillet.
 * 11) Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink.
 * 12) Push chicken from center of wok or skillet.
 * 13) Stir sauce; add to the center of the wok or skillet.
 * 14) Cook and stir for 2 minutes more.
 * 15) Return vegetables to wok or skillet; stir all ingredients together to coat with sauce.
 * 16) Serve immediately over rice.
 * 17) Garnish with orange slices.

Nutritional information
Food exchanges per serving: 2 lean meat + 1 starch/bread + ½ fruit + 1½ vegetable + ½ fat