Chicken with Ginger, Broccoli, & Grapefruit
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
| 2 | cups |
broccoli florets
|
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
grapefruit juice
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
| 473 | ml |
broccoli florets
|
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
grapefruit juice
|
|
| 5 | ml |
cornstarch
|
|
Directions
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 ¼ 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.
