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