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Ingredients:

1 (8-ounce) box vermicelli or rice noodles

Sauce:
1/2 cup frozen grapefruit juice concentrate, thawed
2 tbsp grapefruit marmalade
1/2 cup water
1/2 tsp crushed red pepper flakes
2 teaspoons fresh grated ginger
2 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons cornstarch
1/2 teaspoon salt

Stir Fry:
3 tablespoons olive oil (divided use)
1 large green bell pepper, cut in strips
1 large red bell pepper, cut in strips
2 carrots, peeled and sliced diagonally into 1/2-inch pieces
1 (6-ounce) can sliced water chestnuts, drained
1 teaspoon sesame oil
2 cups boneless, skinless chicken breast cut into 1-inch cubes
1/2 teaspoon salt

Garnish:
1 teaspoon toasted sesame seeds
1 tablespoon chopped parsley

Directions:

1. Cook vermicelli or noodles according to package directions.
2. While pasta cooks, make sauce by mixing together juice concentrate, marmalade, water, pepper flakes, ginger, soy and garlic in a small bow. Combine cornstarch and salt; sprinkle over contents in the bowl. Stir well to incorporate. Set aside.
3. Drain pasta. Keep warm.
4. Heat 1 1/2 tablespoons of the olive oil in a large skillet or wok. Add pepper strips, carrots and water chestnuts; stir-fry until crisp tender, about 4 minutes. Remove vegetables from pan with a slotted spoon; set aside.
5. Add to pan the remaining 1 1/2 tablespoons olive oil and sesame oil. Sprinkle chicken with salt; add to pan. Stir-fry about 5 minutes or until chicken is cooked through.
6. Add reserved sauce to the pan along with vegetables. Cook, stirring until mixture begins to thicken, about 2 minutes.
7. Serve over pasta; garnish with sesame seeds and parsley.

Servings: 4

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack