- 1 grapefruit; peeled
- 1 (8 oz.) can pineapple chunks
- 1 Tablespoon cornstarch
- 1 teaspoon soy sauce
- 3 skinless boneless chicken breasts or 6 thighs
- 1 teaspoon garlic; minced
- 1 Tablespoon oil
- ½ lb. snow peas, trimmed
- 3 green onions, sliced diagonally
- Peel and section grapefruit over bowl and save the juice. Drain pineapple well and save the juice.
- Combine the grapefruit and pineapple juices and add enough water to equal 1 cup liquid. Combine with cornstarch and soy sauce.
- Rinse chicken breasts and pat dry. Cut the meat into thin strips.
- In large nonstick skillet, heat the oil and then add the garlic and the chicken. Stir fry over a medium high heat for 5 minutes, or until lightly brown, stirring occasionally. Add the snow peas and cornstarch mixture and cook, stirring until thickened.
- Just before you are ready to serve, add the grapefruit, pineapple and green onions and cook until evenly heated, about 2 minutes.
- Serve over rice or noodles.
- This recipe can be doubled or tripled.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, scallion must be discarded.