1 tablespoon canola oil
1 piece (2 inch by 10 inch) fresh ginger, cut into matchstick strips
1 pound boneless chicken breasts cut crosswise into ½-inch strips
3 cups broccoli florets
½ cup (4 ounces) chicken broth, low-sodium
¼ cup (2 ounces) fresh or bottled grapefruit juice
3 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1½ cups grapefruit sections
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 a small bowl for later use.
Increase heat to medium-high and add chicken. Stir constantly, cooking until no longer pink. Remove chicken to a medium bowl for later use.
To the skillet add broccoli and ¼ cup water; cook until tender crisp. Return chicken to skillet and stir in broth, grapefruit juice and soy sauce.
In a small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add cornstarch mixture to skillet. Cook, stirring frequently until mixture boils and thickens slightly. Add grapefruit sections and ginger and heat through. Serve.
Nutrition values per serving: 210 calories, 6 g fat, 13 g carbohydrates, 3 g fiber, 26 g protein, 65 mg cholesterol, 540 mg sodium, 87 mg vitamin C.