Cooking Recipe Orange-Sauced Chicken Stir-Fry

Recipe Ingredients

3/4 lb Chicken breast breast;

-boned skinless

1 c Unsweetened Orange juice;

1 tb Cornstarch;

1 tb Dry sherry;

1 tb Tamari or soy sauce;

1/2 ts Ground ginger;

Nonstick spray coating;

4 c Broccoli flowerets;

1/2 c Onion; sliced

1 tb Cooking oil;

1 1/3 c 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 1/2
FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE

Source: Better Homes and Gardens Diabetic Cookbook Brought to you and
yours via Nancy O'Brion and her Meal Master

Categories matching this recipe

Vegetables ,Rice ,Diabetic ,Poultry ,Main dish