| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Fruits |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil plus |
| 1 |
ts |
Vegetable oil |
| 1 |
|
Piece (2×1") 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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