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