Chicken And Fresh Grapefruit Stir Fry Recipes

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

CHICKEN AND FRESH GRAPEFRUIT STIR-FRY

Steps:

• 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.