Sesame Chicken with Cabbage and Red Grapefruit Sauce

Red grapefruit infuses an Asian-inspired chicken dish with sweetness.

  • Servings: 4
Sesame Chicken with Cabbage and Red Grapefruit Sauce

Photography: James Baigrie

Source: Martha Stewart Living, February 2004


  • 4 boneless, skinless chicken breast halves (5 ounces each)
  • 2 red grapefruit
  • 1/2 pound napa cabbage (about 1/2 small head), cut into 4 wedges, core intact
  • 6 scallions, cut on the diagonal into 2-inch pieces
  • Vegetable-oil cooking spray

For the Coating

  • 1/3 cup sesame seeds
  • 1 teaspoon coarse salt
  • Freshly ground pepper

For the Garnish

  • 1/4 teaspoon toasted sesame oil

For the Sauce

  • 2 teaspoons olive oil
  • 2 tablespoons finely chopped shallot
  • 1 1/2 cups freshly squeezed red grapefruit juice (from about 3 red grapefruits)
  • 1/4 cup dry white wine
  • 1 teaspoon minced peeled fresh ginger


  1. Preheat oven to 375 degrees. Toast sesame seeds in a medium nonstick skillet over medium heat, shaking skillet, until seeds are golden, about 2 minutes; transfer to a plate. Sprinkle chicken with 1/2 teaspoon salt; season with pepper. Dredge chicken in seeds; set aside.

  2. Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl.

  3. Heat olive oil in a small saucepan over medium heat until warm. Add shallot, and cook, stirring occasionally, until soft, about 2 minutes. Add wine and grapefruit juice; bring to a simmer. Reduce heat to medium-low; cook until liquid is reduced by half, about 20 minutes.

  4. Bring 1/4 cup water, 1/2 cup grapefruit sauce, and ginger to a simmer in a large saute pan over medium-high heat. Place cabbage in pan in a single layer; sprinkle with remaining 1/2 teaspoon salt. Cover; cook until tender, about 15 minutes. Drizzle with sesame oil; remove from heat.

  5. Meanwhile, coat an ovenproof nonstick skillet with cooking spray; place over medium heat. Add chicken; cook until undersides are golden, about 3 minutes. Turn; transfer skillet to oven. Bake until cooked through, 8 to 10 minutes.

  6. Transfer cabbage to a plate; cover to keep warm. Keep pan on stove with heat off. Add 1/4 cup grapefruit sauce, scallions, and grapefruit segments to pan. Cook over medium-low heat, 2 minutes. Divide chicken, cabbage, grapefruit, and sauce among four serving plates.


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