Title: Chicken with ginger, broccoli, and grapefruit
 Categories: Poultry
      Yield: 4 Servings
 
      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