Orange-sauced Chicken Stir-fry

Cut the boned skinless chicken breast into bite-sized pieces, approximately ¾-inch cubes.

In a small bowl, whisk together the unsweetened orange juice, cornstarch, dry sherry, tamari or soy sauce, and ground ginger until the cornstarch is fully dissolved; set the sauce aside.

Slice the onion into ½-inch pieces and cut the broccoli into uniform flowerets; have all ingredients prepped and within reach before cooking begins.

Heat a large non-stick skillet or wok over medium-high heat and lightly coat with non-stick spray coating.

Add the cooking oil to the hot pan and swirl to coat evenly, then add the chicken pieces in a single layer and cook without stirring for 2 minutes to develop color.

Stir the chicken and continue cooking for 3–4 minutes until no longer pink in the center, breaking apart any pieces that stick together.

Remove the cooked chicken from the pan and set aside on a clean plate.

Add the sliced onion and broccoli flowerets to the same pan and stir-fry over medium-high heat for 4–5 minutes until the broccoli is tender-crisp and the onion is softened.

Pour the prepared orange sauce into the pan, stirring continuously, and cook for 1–2 minutes until the sauce thickens and coats the vegetables.

Return the cooked chicken to the pan and toss all ingredients together for 1–2 minutes until heated through and evenly coated with sauce.

Divide the hot cooked brown rice among four serving bowls or plates and top each with the orange-sauced chicken and vegetable mixture.

Garnish each serving with fresh orange slices and serve immediately.