Sweet Chili Chicken

- Ready In:
- 20mins
- Serves:
- Units:
Nutrition Information
13
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ingredients
- 1 lb boneless skinless chicken breast half, cut into 1 inch dice
- 1 tablespoon vegetable oil
- 1 tablespoon gingerroot, peeled and minced
- 2 garlic cloves, minced
- 2 green onions, chopped
- 2 cups spinach, stems removed
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons hoisin sauce
- 3 tablespoons Thai sweet chili sauce (red pepper jelly may be substituted, but don't use Asian chili paste)
- 2 tablespoons reduced sodium soy sauce
directions
- Heat oil in a large non-stick skillet over medium-high heat.
- Add ginger, green onions and garlic and stir 30 seconds.
- Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
- Mix the hoisin, chili sauce and soy sauce and add to the chicken.
- Cook until chicken is fully cooked.
- Add spinach and cook a minute until just wilted.
- Serve over rice and garnish with cilantro.
- If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
- Leftovers make a good wrap filling with additional vegetables.
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@Cookin-jo
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I followed the recipe to a tee and it was a huge hit! I wasn't sure based on the ingredient list but I happened to have them all in my fridge and boy, am I ever glad I went for it! Try it! If you like Asian food, it's really good!!! I served mine over white rice. For those following a low carb diet, it would be equally delicious over cauliflower rice.
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We really liked this! I did a bare bones treatment of this, using a little dried ginger instead of root ginger and leaving out the spinach, cilantro, and hoisin (none of them were handy in my kitchen), and still got a delicious sauce and terrific chicken. I served it over some rice cooked in chicken stock and with roasted asparagus on the side. Mmmmmm.... I'll definitely be making this again.
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