6 boneless, skinless chicken thighs or chicken cutlets, cut into 1" pieces
1 tsp. vegetable oil
1 egg white
1/2 c. all-purpose flour
1 red pepper, seeded & cut into 1/4" strips
1 green pepper, seeded & cut into 1/4" strips
4 med. carrots, pared & cut into 1/4" thick strips
1 c. grapefruit juice
1/2 c. sugar
1 tbsp. cornstarch
1/4 c. cider vinegar
1/2 c. vegetable oil
4 scallions, thinly sliced
Cooked rice, optional

In medium bowl combine chicken pieces, vegetable oil and egg white. Let stand 1 hour, turning frequently. Coat chicken with flour; arrange in a tray in a single layer to dry.

In a medium saucepan, combine red and green pepper, carrots and grapefruit juice. Cook over moderate heat 3-5 minutes or just until fork tender. Stir in sugar. Set aside.

Heat vegetable oil in medium sized skillet. Fry chicken pieces in hot oil, turning frequently until golden brown. Drain on absorbent paper toweling. Dissolve cornstarch in vinegar; gradually stir into vegetables. Cook over medium heat, stirring frequently, until the sauce boils and thickens; cook 1 minute longer. Add cooked chicken; cook 5 minutes or until chicken is heated through. Sprinkle with scallions. Serve with cooked rice if desired. Makes 6 servings.