Friday, March 30, 2012

Chilli Chicken

Chili Chicken 

Total Time: 30 minutes
Prep: 10 minutes
Inactive Prep: 10 minutes                                   
Cook: 10 minutes
Yield: 6 servings
Level: Easy


1/2 lb. boneless, skinless chicken thighs
2 Tbsp. Kraft Ginger Sesame Marinade*
1 tsp. sesame oil
2 jalapeno peppers, cut in rounds (or more to taste)
2-3 garlic cloves, chopped
1 onion, sliced
1/2 pkg. sliced mushrooms
1 green pepper, sliced
1/4 cup sweet chili sauce
2 Tbsp. vegetable oil
1 bunch green onions for garnish
Salt to taste

  1. Cut chicken into bite-size pieces.
  2. Marinate chicken in ginger sesame marinade and sesame oil for 10 minutes.
  3. Heat vegetable oil over high heat and stir fry jalapeno peppers until they soften slightly.  Set aside.
  4. In same oil, fry onion and garlic until translucent.
  5. Add chicken and stir-fry for 5 minutes, or until no longer pink.
  6. Add mushrooms and green peppers and stir-fry for 3 minutes.
  7. Add sweet chili sauce and reserved jalapeno peppers.
  8. Adjust salt to taste and continue stir-frying for 2 minutes.
  9. Garnish with green onions, cut into inch-long pieces.
  10. Serve over steamed white rice.
* To make your own Sesame Ginger Marinade, combine 2 Tbsp. soya sauce, 1 tsp. dark sesame oil, 1/2 tsp. toasted sesame seeds, 1 tsp. ginger paste, 1/2 tsp. garlic paste, 1 Tbsp. orange juice, 1/2 tsp. sugar and 1 tsp. corn starch.

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