Title: Orange-Sauced Chicken Stir-Fry
Categories: Diabetic Entree Poultry Vegetable Rice
Yield: 4 Servings

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

previous

next