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Made it exactly as per the recipe and it is excellent! This recipe is a keeper.
Just made this recipe with a fiew minor tweaks that kept it much more juicy and added a bit more sweetness. Marinade: 1/2 Cup Chili Paste 1/2 Cup Soy Sauce 1 Tbsp Siracha 1 Garlic (Cloves cut to halves) The biggest difference I made was the cooking preperations. Before even cooking the chicken I cut up a moderately sized tomatoe in eigths and began frying them in my wok with a bit of vegetable oil and ground pepper. After 5 minutes add 2 chicken breasts with about a 1/4 cup of the marinade, cover and cook on medium for about 8 - 10 minutes each side or until juices run clear. Thanks again for the great recipe!
Fantastic recipe, we'll use this one often! I did double the soy sauce and tripled the Sweet Chili Sauce. It's delicious and VERY easy!
Another great recipe. I made my own Thai sweet chili sauce for this, and marinated the chicken just a bit longer. The dish ended up tasting so good that we were spooning the sauce of our plates because we couldn't get enough of it! Thanks for sharing.
I used Thia Kitchen Sweet Red Chili Sauce with fried rice and onions - easy, quick and tasty!
Fast and easy! I added some bell peppers and an onion - cooked it for a few minutes more so the veggies were still crisp. Great recipe!
So simple to prepare and tasted delicious. Who'd have thought that such a simple marinade/sauce combination would taste so good?! Definitely a keeper recipe. I used a gluten-free soy sauce with the sweet chilli sauce and two large garlic cloves for a gluten-free meal. Served with fried rice. Photo to be posted.Made for April 2011 Recipe Swap in the Aus/NZ Forum