Becky's Sweet & Hot Thai Chili Chicken

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

1/2 cup(s) chicken broth

2 teaspoon(s) ginger paste

3/4 cup(s) iron chef thai sweet chili sauce

1 teaspoon(s) minced garlic

3 tablespoon(s) canola oil

8 ounce(s) boneless skinless chicken thighs

1/4 cup(s) sliced water chestnuts

1/2 cube(s) bean sprouts

1/4 cup(s) tricolored bell peppers

1 tablespoon(s) cornstarch

1 tablespoon(s) dark sesame oil

Directions:

1. Mix the first four ingredients together, and set aside. Heat the canola oil in a wok, and brown chicken thighs. Add the vegetables and stir fry until tender. Add the chili sauce mixture (retaining 3 tablespoons) and bring to a boil. Mix the reserved chili sauce with the cornstarch and slowly add to the boiling pot, immediately reducing the heat.
2. Serve over Jasmine rice

By RecipeOfHealth.com