Thai sweet chili sauce
( Mae Ploy or Sriracha with a little honey or brown sugar added)
Asian Vegetable Rice
1 1/2 cups
seasoned rice vinegar
diagonally sliced sugar snap pea
diced red bell pepper
black sesame seeds
( to taste)
green onions, thinly sliced diagonal
In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
Slice chicken diagonally and serve over rice. Sprinkle green onions over top.
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Sweet Chili Chicken With Asian Vegetable Rice (cont.)