Orange Sauced Chicken Stir Fry
Ingredients| 3/4 lb chicken breast breast, boned skinless 1 cup unsweetened orange juice 1 tbsp cornstarch 1 tbsp dry sherry 1 tbsp tamari or soy sauce 1/2 tsp ground ginger 1 nonstick spray coating 4 cup broccoli flowerets 1/2 cup onion, sliced 1 tbsp cooking oil 1 1/3 cup brown rice, cooked & hot 1/2 orange, sliced |
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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
Servings:
4
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