Orange-sauced chicken stir-fry
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Orange-sauced chicken stir-fry
  Chicken    Stir Fry    Diabetic    Vegetables    Poultry    Rice  
Last updated 6/12/2012 12:45:48 AM. Recipe ID 5768. Report a problem with this recipe.
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      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
  




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Recipe ID 5768 (Apr 03, 2005)

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