Orange-sauced chicken stir-fry

4 servings

Ingredients

Quantity Ingredient
¾ pounds Chicken breast breast; boned skinless
1 cup Unsweetened Orange juice;
1 tablespoon Cornstarch;
1 tablespoon Dry sherry;
1 tablespoon Tamari or soy sauce;
½ teaspoon Ground ginger;
Nonstick spray coating;
4 cups Broccoli flowerets;
½ cup Onion; sliced
1 tablespoon Cooking oil;
1⅓ cup Brown rice; cooked & hot
½ 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 + 1½ VEGETABLE EXCHANGES + ½ 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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