Orange-sauced Chicken Stir-frydiabetic, main dish, poultry, rice, vegetables 3/4 lb chicken breast breast; boned skinless 1 cup unsweetened orange juice 1 tablespoon cornstarch 1 tablespoon dry sherry 1 tablespoon tamari or soy sauce 1/2 teaspoon ground ginger 1 nonstick spray coating 4 cup broccoli flowerets 1/2 cup onion; sliced 1 tablespoon cooking oil 1 1/3 cup 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 |
