---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ORANGE-SAUCED CHICKEN STIR-FRY
  Categories: Diabetic, Main dish, Poultry, Vegetables, 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
  
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