Ingredients:
1 grapefruits, peeled
1 (8 ounce) cans pineapple chunks, in unsweetened pineapple juice
1 tablespoon cornstarch
2 boneless skinless chicken breast halves ( 1/2 lbs.)
1 clove garlic, minced
1/2 tablespoon canola oil
1/4 lb snow peas, trimmed
2 green onions, sliced diagonally
Directions:
Peel and section GRAPEFRUIT over bowl; reserve juice.
Drain PINEAPPLE well; reserving juice.
Combine juices and add enough water to equal 1 cup of liquid.
Combine with CORNSTARCH and SOY SAUCE.
Rinse CHICKEN BREASTS and pat dry; remove any excess fat.
Cut across grain into thin strips.
In large non-stick skillet, sprayed with no stick cooking spray, stir-fry CHICKEN with GARLIC in OIL over medium heat for 5 minutes, or until lightly brown.
Add SNOW PEAS and cornstarch mixture; cook, stirring until thickened.
Add grapefruit, pineapple and green onions; heat.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.