Orange-sauced Chicken Stir-fry

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.

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