Sweet Chili Chicken

By The Canadian Living Test Kitchen

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Sweet Chili ChickenWarm and comforting, this colourful, ginger-scented, sweet and spicy chicken is best served with a bowl of plain steamed rice accompanied by stir-fried broccoli or bok choy.3 user reviews.

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Sweet Chili Chicken
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	227227 cal
pro	23 g23g pro
total fat	8 g8g total fat
sat. fat	2 g2g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	94 mg94mg chol
sodium	355 mg355mg sodium
potassium	378 mg378mg potassium
% RDI:	-
calcium	22 calcium
iron	1111 iron
vit A	1010 vit A
vit C	8787 vit C
folate	99 folate

Warm and comforting, this colourful, ginger-scented, sweet and spicy chicken is best served with a bowl of plain steamed rice accompanied by stir-fried broccoli or bok choy.

Ingredients

1-1/2 lb boneless skinless chicken thighs , cut in bite-size pieces1-1/2 1-1/2lb lbboneless skinless chicken thighboneless skinless chicken thighs, cut in bite-size pieces
1/4 tsp salt 1/4 1/4tsp tspsalt
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tsp finely chopped fresh ginger 2 2tsp tspfinely chopped fresh ginger
1 onion , chopped1 1oniononions, chopped
1 sweet red pepper , cut in bite-size pieces1 1sweet red peppersweet red peppers, cut in bite-size pieces
1 sweet green pepper , cut in bite-size pieces1 1sweet green peppersweet green peppers, cut in bite-size pieces
1 jalapeño pepper , seeded and finely chopped1 1jalapeño pepperjalapeño peppers, seeded and finely chopped
1/2 cup Thai-style sweet chili sauce 1/2 1/2cup cupThai-style sweet chili sauce
1 tbsp rice wine vinegar 1 1tbsp tbsprice wine vinegar
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced

Preparation

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 minutes.

Add garlic and ginger; stir-fry until fragrant, about 1 minute. Add onion, red and green peppers and jalapeño pepper; stir-fry for 3 minutes, adding about 4 tbsp water by the tablespoon to prevent sticking to pan.

Mix chili sauce with vinegar; add to pan and cook over medium-high heat, stirring often, until reduced and vegetables are tender-crisp. Serve sprinkled with green onions.

Source : Canadian Living Magazine: October 2011