Sweet Chili Chicken
Ingredients:
3 Tablespoons water + 1 tablespoon cornstarch mixed into a slurry
1/2 cup sweet chili sauce
3 Tablespoons low-sodium soy sauce or tamari
1 Tablespoon Sriracha
2 teaspoons fresh grated ginger
2 teaspoons minced garlic
2 Tablespoons lime juice (about 1 medium lime)
1 Tablespoon olive oil
4 cups quick cooking vegetables of your choice, chopped into 1-inch pieces (bell peppers, snap peas, broccoli, carrots, mushrooms, onion, bok choy, etc.)
1 pound raw chicken tenders, cut into 1-inch cubes
1/2 cup sweet chili sauce
3 Tablespoons low-sodium soy sauce or tamari
1 Tablespoon Sriracha
2 teaspoons fresh grated ginger
2 teaspoons minced garlic
2 Tablespoons lime juice (about 1 medium lime)
1 Tablespoon olive oil
4 cups quick cooking vegetables of your choice, chopped into 1-inch pieces (bell peppers, snap peas, broccoli, carrots, mushrooms, onion, bok choy, etc.)
1 pound raw chicken tenders, cut into 1-inch cubes
Directions:
Mix water and cornstarch into a slurry in a small bowl until no clumps are left.
Add slurry, sweet chili sauce, soy sauce (or tamari), Sriracha, ginger, garlic, and lime juice to a small jar or freezer bag. Stir to combine.
Add chicken to a gallon-sized freezer bag and pour over half the sauce to coat chicken. Press out any air to form as tight a seal as possible.
Heat oil in a large pan or wok over medium-high heat. Use tongs to add marinated chicken to pan. Heat chicken on each side until just browned but not cooked all the way through, about 3-4 minutes.
Add vegetables to same pan and cook for 1-2 minutes. Add the remaining sauce to the pan and simmer on low heat for 3 more minutes until the sauce thickens and veggies are done.
Add slurry, sweet chili sauce, soy sauce (or tamari), Sriracha, ginger, garlic, and lime juice to a small jar or freezer bag. Stir to combine.
Add chicken to a gallon-sized freezer bag and pour over half the sauce to coat chicken. Press out any air to form as tight a seal as possible.
Heat oil in a large pan or wok over medium-high heat. Use tongs to add marinated chicken to pan. Heat chicken on each side until just browned but not cooked all the way through, about 3-4 minutes.
Add vegetables to same pan and cook for 1-2 minutes. Add the remaining sauce to the pan and simmer on low heat for 3 more minutes until the sauce thickens and veggies are done.
Notes:
Serve over rice or noodles.
You can make this ahead by freezing the chicken in the marinade for up to a month. Just pull the bag from the freezer and allow it to thaw in the fridge overnight.
If you're going to cook it on the same day, let it marinate in the fridge for 2-8 hours first.
Okay, the recipe says chicken, but you can use this recipe for shrimp, or pork, or other protein of your choice. Skip the meat entirely by using some nice mushrooms or even some (*gag*) tofu if you like. It's your kitchen. Set your imagination free.
I used a combination of Trader Joe's Sweet Chili Sauce and their sweet ginger sauce. That extra kick of ginger made me very happy.
If you like it a little spicier, add more Sriracha and/or red pepper flakes. A few thai chilis adds a nice kick too.
You can make this ahead by freezing the chicken in the marinade for up to a month. Just pull the bag from the freezer and allow it to thaw in the fridge overnight.
If you're going to cook it on the same day, let it marinate in the fridge for 2-8 hours first.
Okay, the recipe says chicken, but you can use this recipe for shrimp, or pork, or other protein of your choice. Skip the meat entirely by using some nice mushrooms or even some (*gag*) tofu if you like. It's your kitchen. Set your imagination free.
I used a combination of Trader Joe's Sweet Chili Sauce and their sweet ginger sauce. That extra kick of ginger made me very happy.
If you like it a little spicier, add more Sriracha and/or red pepper flakes. A few thai chilis adds a nice kick too.