An all-in-one skillet meal with spicy cayenne pepper and sweet chili sauce glazed over boneless skinless chicken breasts served with sweet peppers and pomegranates.
Spicy Thai Sweet Chili Chicken
- Total Fat11 g
- Cholesterol85 mg
- Sodium1350 mg
- Total Carbohydrate9 g
- Protein31 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 tablespoon sweet chili sauce
1/4 cup sliced mini sweet peppers
1/4 cup dry pomegranate seeds
optional fresh sliced jalapenos
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoon canola oil
1/2 cup diced yellow onion
1 tablespoon garlic paste
1 tablespoon lime juice
1/2 teaspoon cayenne pepper powder
1/2 cup chicken stock
- Heat oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, place into the hot skillet and cook for 25 minutes or until internal temperature reaches 170°F, set aside.
- In the same skillet, cook the onions and garlic paste 1 minute. Add the lime juice, cayenne pepper, stock and chili sauce; place the chicken back into the skillet and cook for an additional 4 minutes over medium-high heat until the liquid becomes like a glaze.
- Finish the dish with fresh sweet pepper and dried pomegranates. For a little kick add fresh jalapenos rings as a garnish.