IMPROVES INSULIN
SENSITIVITY
Some research suggests that a
compound found in passion fruit
seeds could improve a person’s
insulin sensitivity. Improving insulin
sensitivity can help reduce the
risk of many diseases, including
diabetes.
Passion Fruit Recipe
Chicken Breasts With Ginger
Passion Fruit Sauce
The flavours of ginger and passion
fruit make a sweet-savoury sauce
for tender chicken breasts in this
unusual and tasty recipe. The
chicken is a poached broth of
ginger and passion fruit juice,
making it juicy and full of flavour.
Then the cooking liquid is a tangy
sauce to pour over the cooked
chicken.
Frozen passion fruit pulp can be
found at supermarkets and food
markets, or you can order it online.
Instructions
1. Sprinkle chicken
breasts with salt and pepper.
2. In a large sauté pan, melt the
butter over medium-low heat.
Add the shallot and the ginger,
and cook on medium heat for
a few minutes, stirring, until
shallot and ginger are softened
and fragrant.
Ingredients
• 4 chicken breasts (about 1.5
pounds)
• salt to taste
• black pepper to taste
• 2 tablespoons butter
• 1 shallot (minced)
• 1 tablespoon ginger (minced)
• 1 to 2 cups chicken broth
• 1 1/2 cups passion fruit pulp
(divided)
• 2/3 cup brown sugar (divided)
• 2 tablespoons apple cider
• 1 tablespoon vinegar
• 1 tablespoon soy sauce
3. Add the chicken broth, 1/2
cup of the passion fruit pulp,
and 1/3 cup brown sugar. Add
the chicken breasts in a single
layer. Add more chicken broth
if necessary to ensure that the
chicken breasts are covered
with liquid.
4. Bring the cooking liquid to a
low simmer. Cover and cook
the chicken breasts for 15-20
minutes, turning once, until
just cooked through (slice into
one of the breasts to check for
doneness).
5. Remove the chicken breasts to
an ovenproof pan, cover with
foil, and keep them warm in a
200-degree Fahrenheit oven
while preparing the sauce.
6. Pour off all but 1 cup of the
cooking liquid from the sauté
pan. Add the remaining 1
cup of passion fruit juice, the
apple cider, the vinegar, the
soy sauce, and 1/3 cup brown
sugar. Whisk in the cornstarch.
7. Bring the sauce to a boil,
whisking constantly, and cook
until the sauce has thickened
about 5 minutes. Season with
salt and pepper to taste.
8. Pour the sauce over chicken
breasts and serve.
Serve with coconut rice, if
desired.
• 2 tablespoons cornstarch
www.slyoumag.com | September-October 2019
SL-YOU | It’s All About Business 83