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Orange-Sauced Chicken Stir-fry Ingredients: 3/4 pound chicken breast, boned and skinless 1 cup non-sweetened orange juice 1 tablespoon cornstarch 1 tablespoon of dry sherry 1 tablespoon soy sauce 1/2 teaspoon ground ginger Nonstick spray coating Four cup broccoli flowerets 1/2 cup onion, sliced 1 tablespoon cooking oil 1 -1/3 cups of brown rice cooked and hot 1/2 orange, sliced Directions: Rinse the chicken; pat dry. Cut the chicken into 1-inch pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, soy 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 two or three minutes. Remove vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry for two to four minutes or until tender and no longer pink. Push chicken from center of wok or skillet. Stir the sauce; add to the center of the wok or skillet. Cook and stir for two minutes more. Return vegetables to wok or skillet; stir all ingredients together to coat with sauce. Serve immediately over rice. Garnish with orange slices. Exchanges per serving: 2 lean meat, 1 starch/bread, 1/2 fruit exchange, 1-1/2 vegetable, 1/2 fat
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