Sweet And Sour Tropical Stir Fry Chicken - cooking recipe

Ingredients

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
Chicken Marinade
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
Stir Fry
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

Preparation

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.