The Best Sweet Thai Chili Chicken
Add some flare to your next dinner with this crowd pleasing sweet thai chili chicken and scallion rice.
Equipment
- 1 Pot with Lid
- 1 Frying Pan
Ingredients
- 2 large Chicken Breast sliced in half lengthwise (or 4 thin chicken breasts)
- 1 TBSP Olive Oil light tasting
- 1/4 cup Sweet Chili Sauce
- 3 tsp Soy Sauce
- 2 Limes
- 1 TBSP Butter
- Salt & Pepper to taste
- 2 TBSP Scallion Greens for topping
Instructions
- If using 2 large chicken breasts, cut the breasts in half lengthwise so they are 4 thin breasts. Quarter both limes and set aside.
- Pat chicken dry with a paper towel, and season all over (to taste) with salt and pepper. Heat olive oil in a frying pan, and place chicken breasts in heated oil.
- Cook chicken on medium-high until browned and cooked through, about 5-6 minutes on each side. While the chicken is cooking, add soy sauce, sweet chili sauce and juice from 2 lime quarters into a small bowl. Mix until combined.
- Once chicken is cooked, remove from the pan and set aside. Pour mixture into the heated pan and allow to simmer/bubble. Stir this frequently. Once the mixture starts to bubble, allow it to cook until it becomes glossy, about 2 minutes.
- Turn off the heat and add 1 TBSP butter. Mix the butter into the sauce until it's combined. Return the chicken to the pan and turn to coat in the sauce.
- Serve immediately over the scallion rice. Drizzle any extra sauce over the chicken and rice, and top with sliced scallion greens. Serve these with the remaining lime wedges.
