Orange-Sauced Chicken Stir-Fry

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

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