| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Diabetic, Main dish, Poultry, Vegetables, Rice | 4 | Servings | |
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 |
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 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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