| 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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