4 to 6 servings
May remove skin of chicken half breasts, if desired. In a large heavy skillet, melt 1 to 2 tablespoons butter or heat oil over moderate heat. Add chicken half-breasts or boneless breast pieces and brown in butter or oil over moderate to high heat, about 1 to 2 minutes per side; sprinkle chicken with salt and pepper to taste. Remove chicken pieces and set aside. Add remaining 1 tablespoon butter or oil to skillet; add garlic and green onion to skillet and sauté until vegetables are tender. Stir in broth, ginger, if desired, lemon juice, paprika, and sugar, blending well. Return chicken to skillet; reduce heat, cover, and simmer 35 to 40 minutes or until chicken half-breasts or boneless pieces are fork tender. Add grapes and continue cooking for 5 minutes. Remove from heat; transfer chicken pieces to a warm platter, cover, and keep warm.
In a 1-cup measure or other small bowl, blend a small amount of the cold water into cornstarch until smooth; gradually blend in remaining cold water into corn starch mixture. Stir cornstarch mixture into broth mixture in skillet. Cook, stirring constantly, being careful not to break grapes, over moderate heat until sauce is thickened. Adjust seasoning to taste.
Arrange one to two chicken half-breasts or boneless pieces on each dinner plate; spoon sauce with grapes over each portion. Garnish each serving with a sprinkle of minced parsley and freshly grated orange peel, if desired.
Note: May omit butter, margarine, or oil; liberally coat skillet with non-caloric vegetable cooking spray or butter-flavored non-caloric vegetable cooking spray.
Variation: Add bite-size pieces of peeled avocado to sauce just before serving.