This is a great recipe for a weeknight dinner. Instead of ordering take out, put some rice on when you get home, get prepping and you have a great Thai-style dinner ready in under 30 minutes. This recipe is courtesy of Canadian Living's October issue.
Sweet Chili Chicken
- 1 1/2 lb boneless skinless chicken thighs or breasts, cut in bite-size pieces
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 2 tsp finely chopped fresh ginger
- 1 onion, chopped
- 2 peppers (red, green, yellow or orange) cut in bite-size pieces
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup Thai-style sweet chili sauce
- 1 tbsp rice wine vinegar
- 2 green onions, thinly sliced
Sprinkle chicken with salt. In large skillet, heat oil over high heat; stir-fry chicken until starting to brown and juices run clear when chicken is pierced, about 6 - 10 minutes.
Add garlic and ginger; stir-fry until fragrant, about 1 minute. Add onion and peppers and stir-fry for 3 minutes, adding a few tablespoons of water to prevent sticking to pan if necessary.
Mix chili sauce with vinegar; add to pan and cook over medium-high heat, stirring often, until reduced and vegetables are tender-crisp. Sprinkle with onions and serve over rice.
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