Sweet Chili Chicken

Name: Sweet Chili Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3-4 serving(s)
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

(13)

Recipe by Cookin-jo

The "chili" in this recipe comes from Thai sweet chili sauce and it gives this dish both sweetness and a very slight touch of heat. When I make this for my family I omit the spinach and cilantro, and I often substitute a sweet onion for the green onions. Easily doubled. Adapted from Bonnie Stern.

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READY IN: 20mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

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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