Sunday, February 28, 2016


Sweet Chili Ginger Chicken
¼ cup (60 mL) flour
1 tsp (5 mL) fresh cracked pepper
1 lb (454 g) chicken breast fillets
3 Tbsp (45 mL) olive oil
1 large onion, cut into slices
2 tsp (10 mL) ginger, grated and fresh
2 Tbsp (30 mL) garlic, minced
1 cup (250 mL) Chicken Soup stock
1 cup (250 mL) sweet chili sauce
2 green spring onions, diagonally sliced
1 ½ cup (375 mL) snow peas, trimmed
1. Combine flour with black pepper. Add chicken and toss in seasoned flour. Shake off excess and set aside.
2. Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes until browned. Remove from pan and set aside.
3. Add 1 Tbsp of oil to skillet and heat to medium-high. Add onion and cook for 2 minutes. Add ginger and garlic and cook for another 2 minutes.
4. In a mixing bowl combine the stock and sweet chili sauce. Pour over onion mixture and cook, stirring for 2 minutes until sauce is well combined.
5. Add the chicken and cook stirring for 2 minutes until heated through. Add snow peas and half the spring onions and cook for a minute. Garnish with remaining spring onions.
Tip: For a thicker sauce you can add 1 Tbsp of corn starch.
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