Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil plus
1 ts Vegetable oil
1 Piece (2x1") fresh ginger
-pared and cut into match-
-stick strips
1 lb Boneless chicken breasts;
-skinned and cut crosswise
-into 1/2" strips
2 c Broccoli florets
1/2 c Low-sodium chicken broth
1/4 c Grapefruit juice
3 tb Low-sodium soy sauce
1 ts Cornstarch
1 c 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 1/4 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, 1/2 FR, 10 C. Per serving
221 calories. Source: Weight Watchers December 1993 Magazine.

Shared and MM by Judi M. Phelps

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