Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Chicken breast breast -- boned skinless
   1      cup           Unsweetened Orange juice
   1      tablespoon    Cornstarch
   1      tablespoon    Dry sherry
   1      tablespoon    Tamari or soy sauce
     1/2  teaspoon      Ground ginger
                        Nonstick spray coating
   4      cups          Broccoli flowerets
     1/2  cup           Onion -- sliced
   1      tablespoon    Cooking oil
   1 1/3  cups          Brown rice -- cooked & hot
     1/2                Orange -- sliced

Preparation:

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.