Chicken with ginger, broccoli, and grapefruit

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil plus
1 teaspoon Vegetable oil
1 \N Piece (2x1\") fresh ginger pared and cut into match- stick strips
1 pounds Boneless chicken breasts; skinned and cut crosswise into 1/2\" strips
2 cups Broccoli florets
½ cup Low-sodium chicken broth
¼ cup Grapefruit juice
3 tablespoons Low-sodium soy sauce
1 teaspoon Cornstarch
1 cup Grapefruit sections

In 10-inch skillet, heat oil over medium heat. Cook ginger, stirring, occasionally, until golden brown, 2-3 minutes. With slotted spoon, remove ginger to plate; set aside. Increase heat to medium-high. Add chicken and cook, stirring constantly, until no longer pink and cooked through, 3 minutes. Remove chicken to plate, set aside.

Add broccoli, stirring to coat with cooking liquids. Add ¼ cup water to skilllet, cover and cook until crisp-tender 3 to 4 minutes.

Return chicken to skillet. Add broth, grapefruit juice, and soy sauce. In small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add cornstarch mixture to skillet increase heat to high. Cook, stirring frequently, until mixture boils and thickens slightly. Add grapefruit sections to skillet; heat through. Spoon chicken and broccoli, mixture onto serving platter.

Garnish with reserved ginger.

Each serving provides: 1 FA, 3 PR, 1 VEG, ½ FR, 10 C. Per serving 221 calories. Source: Weight Watchers December 1993 Magazine.

Shared and MM by Judi M. Phelps

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