Chicken with Ginger, Broccoli and Grapefruit
1 tablespoon vegetable oil plus 1 teaspoon vegetable oil 1 2 x 1 inch piece fresh ginger pared and cut into match stick strips 1 pound boneless, chicken breasts; skinned and cut crosswise into 1/2 inch strips 2 cups broccoli florets 1/2 cup chicken broth 1/4 cup grapefruit juice 3 tablespoons 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 to 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 skillet, 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.
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