Ingredients

1 Tbsp. vegetable oil plus
1 tsp. vegetable oil
1 piece (2×1-inch) fresh ginger, pared and cut into match-stick strips
1 lb. boneless chicken breasts; skinned and cut crosswise into 1/2-inch strips
2 C. broccoli florets
1/2 C. low-sodium chicken broth
1/4 C. grapefruit juice
3 Tbsp. low-sodium soy sauce
1 tsp. cornstarch
1 C. grapefruit sections

Cooking 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 C. water to skillet, cover and cook until crisp-tender 3 to 4 minutes. Return chicken to skillet. Add broth, grapefruit juice, and soy sauce. In small C., combine cornstarch with 1 Tbls. 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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)