Ingredients

3/4 pound chicken breast, boned, skinless
1 C. 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 C. broccoli flowerets
1/2 C. onion, sliced
1 Tbsp. cooking oil
1-1/3 C. brown rice, cooked, hot
1/2 orange, sliced, for garnish

Cooking Instructions

Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Set aside. Stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside. Spray a cold wok 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; add chicken. Stir fry for 2 to 4 minutes, or until tender and no longer pink. Push chicken from center of wok or skillet. Stir sauce, and 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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)