Instructions: In 10-inch skillet, heat oil over medium heat. Cook ginger, stirring, occasionally, until golden brown, 2-3 minutes. With slotted spoon, remove ginger to plate; set aside. Increase heat to medium-high. Add chicken and cook, stirring constantly, until no longer pink and cooked through, 3 minutes. Remove chicken to plate, set aside.

Add broccoli, stirring to coat with cooking liquids. Add 1/4 cup water to skilllet, cover and cook until crisp-tender 3 to 4 minutes.

Return chicken to skillet. Add broth, grapefruit juice, and soy sauce. In small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add cornstarch mixture to skillet increase heat to high.

Cook, stirring frequently, until mixture boils and thickens slightly. Add grapefruit sections to skillet; heat through. Spoon chicken and broccoli, mixture onto serving platter. Garnish with reserved ginger.

Each serving provides: 1 FA, 3 PR, 1 VEG, 1/2 FR, 10 C.

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