CHICKEN CITRUS STIRFRY

By gammy

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

Details

Servings 4

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.