Sweet And Sour Tropical Stir Fry Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 prepare the sauce: in a medium saucepan, combine jucies, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, and black pepper.
• 2 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.
• 3 remove all visible fat from chicken breasts, and cut into bite-sized pieces.
• 4 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.
• 5 saute onion in olive oil over moderate heat for about 5 minutes. add broccoli, water chestnuts and snow peas. saute an additional 10 minutes.
• 6 add chicken and marinade. cook about 15 minutes over moderate heat until chicken is no longer pink.
• 7 serve over 1/2 cup rice or couscous. sprinkle with sesame seeds.