Sweet and Sour Tropical Stir Fry Chicken

Name: Sweet and Sour Tropical Stir Fry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 59.14 ml pineapple juice, reserved from pineapple; 59.14 ml passion fruit juice (I use Libby's chunk papaya in passion fruit juice and reserve 1/4 cup of the juice); 44.37 ml rice vinegar; 29.58 ml low sodium soy sauce; 4.92 ml sesame oil; 59.14 ml brown sugar; 4.92 ml ginger; 1.23 ml black pepper; 907.18 g boneless skinless chicken breasts; 566.99 g can pineapple; 425.24 g can mangoes, drained; 425.24 g can papayas; 1 grapefruit, sectioned and cut into 1 inch pieces; 118.29 ml green pepper, chopped; 4.92 ml olive oil; 118.29 ml green onion, chopped; 236.59 ml broccoli floret; 236.59 ml snow peas; 118.29 ml water chestnut; 14.79 ml cornstarch; 709.77 ml long grain rice or 709.77 ml couscous; 14.79 ml sesame seeds

Submitted by Stephanie Z.

"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."

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Ready In:: 45mins
Ingredients:: 22
Serves:: 6

ingredients

Sweet and Sour Sauce
59.14 ml pineapple juice, reserved from pineapple
59.14 ml passion fruit juice (I use Libby's chunk papaya in passion fruit juice and reserve 1/4 cup of the juice)
44.37 ml rice vinegar
29.58 ml low sodium soy sauce
4.92 ml sesame oil
59.14 ml brown sugar
4.92 ml ginger
1.23 ml black pepper
Chicken Marinade
907.18 g boneless skinless chicken breasts
566.99 g can pineapple
425.24 g can mangoes, drained
425.24 g can papayas
1 grapefruit, sectioned and cut into 1 inch pieces
118.29 ml green pepper, chopped
Stir Fry
4.92 ml olive oil
118.29 ml green onion, chopped
236.59 ml broccoli floret
236.59 ml snow peas
118.29 ml water chestnut
14.79 ml cornstarch
709.77 ml long grain rice or 709.77 ml couscous
14.79 ml sesame seeds

directions

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.