Ingredients
The following ingredients have 8 Servings
- 3 - chicken breasts, boneless/skinless
- 1 - onion, chopped
- 1 - broccoli head, florets separated
- 2 medium carrots, sliced on the digonal
- 4 clove(s) garlic, minced
- 1/2 cup(s) pure pineapple juice
- 1/2 cup(s) *orange juice, fresh or *crystals
- 1 cup(s) honey
- 1 teaspoon(s) fresh ginger, minced
- 1 cup(s) teriyaki sauce
- 1/2 cup(s) mirin
- 2 tablespoon(s) oyster sauce
- 2 tablespoon(s) szechuan spicy stir-fry sauce
- 1 1/2 tablespoon(s) sesame oil
- 2 tablespoon(s) grapeseed oil
- 1/2 teaspoon(s) kosher salt, more if needed
- 1 teaspoon(s) cracked pepper
- 1/3 cup(s) cornstarch
- 4 tablespoon(s) butter
- 1/4 cup(s) *grapefruit juice, fresh or *crystals
- 1 1/2 cup(s) water, as needed to dilute
Instruction
- Make sauce: In a large bowl, add: pineapple juice, *grapefruit juice, *orange juice, teriyaki sauce, mirin, oyster sauce, sesame oil, Szechuan sauce, honey, garlic, ginger, salt, pepper, *and water, if needed. Whisk thoroughly. Add cornstarch and whisk thoroughly. Set aside.
- Cut the broccoli florets into bite-size pieces. Medium dice the onion Slice the carrots thinly, and on the diagonal.
- Heat a large skillet on medium-high. Add enough butter and oil to stir-fry the vegetables Stir-fry broccoli, onions, and carrots til tender-crisp. Remove and set aside.
- Cube chicken breasts, and salt and pepper them. In same skillet, add enough oil to stir-fry the chicken. Add chicken; when almost done, add vegetables back to skillet.
- Pour sauce into skillet and stir to combine with the chicken and vegetables. Bring to a boil; cook, stirring, for a few minutes, to thicken the sauce.
- Serve immediately over rice, quinoa, or noodles. Top with sesame seeds. Enjoy!
- *I sometimes use True Lemon crystals when I'm out of fresh lemon, lime, orange, or grapefruit juice. If you use these crystals, you DEFINITELY need to dilute with 1 1/2 cups of water; and, even if you use fresh juice, you can dilute some, according to your taste.
