CHICKEN CITRUS STIRFRY Recipe

4

Ingredients

1 PINK GRAPEFRUIT
1/2 CUP PINEAPPLE JUICE
2 TEASPOONS CORNSTARCH
1 TEASPOON SOY SAUCE
2 BONELESS, SKINLESS CHICKEN BREASTS
2 TEASPOONS VEGETABLE OIL
1 TABLESPOON MINCED GARLIC
4 OUNCES SNOW PEAS
2 GREEN ONIONS IN 2" STRIPS

Preparation

Step 1

PEEL AND SECTION GRAPEFRUIT, RESERVE ANY JUICE. COMBINE GRAPEFRUIT AND PINEAPPLE JUICE AND ENOUGH WATER TO GET 1 CUP OF LIQUID. COMBINE WITH CORNSTARCH ANY SOY SAUCE, RESERVE.
CUT CHICKEN BREASTS INTO THIN STRIPS. HEAT VEGETABLE OIL IN A LARGE NON-STICK SKILLET. ADD CHICKEN STRIPS AND MINCED GARLIC.
STIR-FRY OVER MEDIUM HEAT FOR 5 MINUTES UNTIL LIGHTLY BROWN. ADD SNOW PEAS AND RESERVED CORNSTARCH MIXTURE. CONTINUE COOKING AND STIR UNTIL THE MIXTURE THICKENS
DELICATELY MIX IN RESERVED GRAPEFRUIT SECTIONS AND GREEN ONION SLICES.