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. ---------------------------------------------------------------------------
Nutrition
Ingredients
