- 1 grapefruit
- 1 [8-ounce / 250-mL] can pineapple chunks into unsweetened pineapple juice
- Water
- 1 tablespoon [15 mL] cornstarch
- 1 teaspoon [5 mL] soy sauce
- 2 boneless, skinless chicken breasts
- No-stick cooking spray
- 1/2 tablespoon [7.5 mL] vegetable oil
- 1 medium-size clove garlic, minced
- 1/4 pound [113 g] snow peas, trimmed
- 2 green onions, sliced diagonally
|
- Peel and section grapefruit over a bowl; also reserve juice.
- Drain pineapple chunks well, reserving juice.
- Combine grapefruit and pineapple juices; add enough water to get 1 cup [250 mL] liquid.
- Combine with cornstarch and soy sauce; reserve.
- Rinse chicken whites and pat dry, remove any excess fat; cut across grain into thin strips.
- Heat vegetable oil into a large non-stick skillet, sprayed with non-stick cooking spray.
- Stir-fry together chicken strips and minced garlic, over medium heat, for 5 minutes, until lightly brown.
- Add snow peas and reserved cornstarch mixture; cook, stirring, until thickened.
- Delicately mix in reserved grapefruit sections and pineapple chunks.
- Stir in green onion slices.
- Reheat and serve.
|
