SLYOU Magazine Issue 2 | Page 85

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