Orange-Sauced Chicken Stir-Fry

Recipe Ingredients

3/4 lb	340g / 11oz	Chicken breast - boned skinless
1 cup	237ml	Unsweetened orange juice
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Tamari or soy sauce
1/2 teaspoon	2.5ml	Ground ginger
		Nonstick spray coating
4 cups	584g / 20oz	Broccoli flowerets
1/2 cup	31g / 1.1oz	Onion - sliced
1 tablespoon	15ml	Cooking oil
1 1/3 cups	213g / 7.5oz	Brown rice - cooked and hot
1/2		Orange - sliced

Recipe Instructions

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 until 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.

Garnish w orange slices.

Source:
Better Homes and Gardens Diabetic Cookbook

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