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
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