Asian Chicken Saute

*Photo courtesy of Whole Foods Market 
1 Tbsp extra virgin olive oil   
3 Tbsp diced onion    
1 tsp minced garlic     
A pinch each, sea salt and black pepper   
1/4 cup sweet chili sauce    
1/4 cup grapefruit juice, fresh    
1 tsp ginger, pureed     
12 ounce dark chicken meat, raw, fat removed  
1 cup broccoli florets     
1 cup sliced carrots     
1 cup asparagus, ends cut off, cut 1-inch pieces  
Jasmine sticky rice, cooked (2 cups per person)

Remove excess fat on chicken and cut into 1-inch pieces. Set aside, keeping cold. In a bowl  mix together sweet chili sauce, grapefruit juice, and ginger. Add chicken and marinate at least 1  hour. Cut vegetables and set aside. Cook rice and keep warm In sauté pan heat oil and add  onions. Cook 2 minutes. Next, add garlic and cook 1 minute. Then, add chicken and cook until  just done (no pink in middle or 165 degrees internal temperature). Once chicken is cooked, add  vegetables and cook an additional 2 minutes tossing frequently until vegetables are cooked to  your liking. Season with salt and pepper. Serve 1/3 chicken meat to each person over 2 cups of  rice.

Serves 6