Serves: 4
Total Calories: 226
1. Cut chicken into 1x1x1/4-inch pieces.
2. Combine flour, salt, and pepper dredge chicken in flour mixture.
3. In large skillet melt butter add chicken, a small amount at a time stir-fry until chicken has turned white all the way through. Combine soy sauce, honey, ginger or gingerroot, and juice from grapefruit sections pour over chicken. Add onions (scallions may be substituted) and grapefruit sections. Toss gently. Cook until just heated through do not overcook. Serve immediately.
To section grapefruit: With an up-and-down motion, peel whole grapefruit with sharp or serrated knife, going round and round as you might for an apple and cutting deeply enough to remove white membrane. To extract sections, cut close to membrane on each side of grapefruit section and carefully slip it out. Squeeze juice from remaining membrane into bowl with fruit.
This Oriental Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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