Prep 15 mins
Cook 30 mins
My mother brought a bunch of grapefruits last weekend, and, honestly, I'm not a big fan of grapefruit unless it's loaded with sugar. I scoured the internet and my cookbooks for ideas of how to incorporate grapefruit into a main dish and came up with this recipe. You can sub your favorite sweet and sour sauce.
Sweet and Sour Sauce
- 1⁄4 cup pineapple juice, reserved from pineapple
- 1⁄4 cup passion fruit juice (I use Libby's chunk papaya in passion fruit juice and reserve 1/4 cup of the juice)
- 3 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1⁄4 cup brown sugar
- 1 teaspoon ginger
- 1⁄4 teaspoon black pepper
- 2 lbs boneless skinless chicken breasts
- 1 (20 ounce) can pineapple
- 1 (15 ounce) can mangoes, drained
- 1 (15 ounce) can papayas
- 1 grapefruit, sectioned and cut into 1 inch pieces
- 1⁄2 cup green pepper, chopped
- 1 teaspoon olive oil
- 1⁄2 cup green onion, chopped
- 1 cup broccoli floret
- 1 cup snow peas
- 1⁄2 cup water chestnut
- 1 tablespoon cornstarch
- 3 cups long grain rice or 3 cups couscous
- 1 tablespoon sesame seeds
- Prepare the sauce: In a medium saucepan, combine jucies, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, and black pepper.
- Cook over medium heat. Add cornstarch; stir until sauce thickens. You may want to use more or less cornstarch to get the desired consistency. Set aside to let sauce cool.
- Remove all visible fat from chicken breasts, and cut into bite-sized pieces.
- Once sauce is cool, add chicken, fruit, and green pepper. Place marinade and chicken in plastic storage bag or container; refrigerate at least an hour or overnight.
- Saute onion in olive oil over moderate heat for about 5 minutes. Add broccoli, water chestnuts and snow peas. Saute an additional 10 minutes.
- Add chicken and marinade. Cook about 15 minutes over moderate heat until chicken is no longer pink.
- Serve over 1/2 cup rice or couscous. Sprinkle with sesame seeds.