Chicken with Ginger, Broccoli and Grapefruit - serve 4

1 tbsp vegetable oil plus
1 tsp vegetable oil
1 Piece (2x1") fresh ginger pared and cut into match stick strips
1 lbs boneless chicken breasts skinned and cut crosswise into ½" strips
2 cup broccoli florets
1/2 cup low-sodium chicken broth
1/4 cup grapefruit juice
3 tbsp low-sodium soy sauce
1 tsp cornstarch
1 cup grapefruit sections

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 tbsp 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.