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Print this Recipe    Chicken Stirfry

ORANGE-SAUCED CHICKEN STIR-FRY (Diabetic)
Yield: 4 servings

3/4 lb skinless chicken breasts, boned
1 cup unsweetened orange juice
1 Tbsp cornstarch
1 Tbsp dry sherry
1 Tbsp tamari or soy sauce
1/2 tsp ground ginger
nonstick spray coating
4 cups broccoli florets
1/2 cup sliced onions
1 Tbsp cooking oil

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. Garnish with orange
slices.

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