Sweet chili sauce provides a bit of spice without overpowering the flavor of the dish. Don’t skip the part where you add the green beans to the sauce! If you serve this over brown rice, allow about 10 minutes before starting on the chicken; it’ll cook about as quickly as white rice.
CHILI HONEY CHICKEN
1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
2 TBL soy sauce
1 tsp lime juice
2 1/2 TBL sweet chili sauce
2 TBL honey
2 TBL sweet chili sauce
1 1/2 TBL melted butter
1 TBL water
1/8 tsp garlic powder
1/2 pound fresh green beans, blanched
1/2 cup cornstarch
vegetable oil for the pan
Marinate chicken at least 1/2 hour. Before cooking, dump chicken into a colander to drain off excess marinade.
Dredge chicken in cornstarch, then saute in oil in batches so the pan doesn’t get too crowded. Remove to a bowl.
When all the chicken is cooked, empty the pan and clean out any excess oil. Pour in the sauce and stir to deglaze the pan. Return chicken to pan and add green beans. Cook and stir until everything is coated in the sauce.
We ate this with brown rice. Delicious!
Nutrition information does not include rice.