Wednesday, March 8, 2017

Sweet Chili Chicken

Sweet Chili Chicken

As a shortcut you can use bottle sweet chili sauce instead of the homemade to make this a super quick and easy dish to throw together. I like to mix the chicken with the sauce in the baking pan the morning of, then refrigerate and just pop in the oven in the evening. Serve with rice and your favorite steamed or roasted veggies.

-1/2 cup warm water
-1/2 cup honey or sugar
-1/4 cup rice vinegar
-zest and juice of 1 lime
-2 Tbsp soy sauce
-1 1/2 Tbsp cornstarch
-2 cloves garlic minced
-1 tsp crushed red pepper flakes
-1 tsp Sriracha
-1 tsp salt
-1 lb boneless skinless chicken breasts, cut into large bite sized chunks
-green onions and sesame seeds for garnish

Whisk together water through salt in a small saucepan over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring constantly. Once thickened, remove from heat and cool.

Pour cooled sauce into a greased medium sized baking dish. Add chicken, stir to coat with the sauce. Bake at 400 for 30 minutes then broil for 3 minutes to add a little color. Sprinkle with sesame seeds and green onions and serve.

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