Sesame Chicken with Cabbage and Red Grapefruit Sauce

Name: Sesame Chicken with Cabbage and Red Grapefruit Sauce
Ingredients: 4 boneless, skinless chicken breast halves (5 ounces each); 2 red grapefruit; 0.5 pound napa cabbage (about ½ small head), cut into 4 wedges, core intact; 6 scallions, cut on the diagonal into 2-inch pieces; Vegetable-oil cooking spray; 0.333 cup sesame seeds; 1 teaspoon coarse salt; Freshly ground pepper; 0.25 teaspoon toasted sesame oil; 2 teaspoons olive oil; 2 tablespoons finely chopped shallot; 1.5 cups freshly squeezed red grapefruit juice (from about 3 red grapefruits); 0.25 cup dry white wine; 1 teaspoon minced peeled fresh ginger

2.3

(10)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

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

Ingredients

4 boneless, skinless chicken breast halves (5 ounces each)
2 red grapefruit
½ pound napa cabbage (about ½ 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

⅓ cup sesame seeds
1 teaspoon coarse salt
Freshly ground pepper

For the Garnish

¼ teaspoon toasted sesame oil

For the Sauce

2 teaspoons olive oil
2 tablespoons finely chopped shallot
1 ½ cups freshly squeezed red grapefruit juice (from about 3 red grapefruits)
¼ cup dry white wine
1 teaspoon minced peeled fresh ginger

Directions

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