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