How fast can you walk through an Asian market? Me…it takes forever. I wander up and down the aisles, picking up items and squinting at them, because for some reason I think that squinting will help me understand what the label says. I’m sure that I need one of everything, and frequently come home with things that I have no idea how to use or sometimes even what they are! One of the items I picked up was a sweet chili sauce. I wasn’t sure what to do with it, except that it says “for chicken” right on the label, complete with a helpful picture of a chicken!
I love this stuff. It makes the perfect dipping sauce for chicken, egg rolls, just about anything, and it makes a fabulous marinade and glaze. I hesitate to even post this as a recipe, because it’s a couple of ingredients thrown together. That’s it. I served it with steamed bok choy (and yes, my bok choy kind of looks eaten up, it’s organic, what can I say, I share it with bugs), and jasmine rice. If you are wondering why it serves an odd number, it’s because I wanted one for my lunch the next day!
Chicken with Sweet Chili Sauce
1/2 cup of sweet chili sauce
1/2 cup of soy sauce
peanut oil (or whatever you want to use for sauteing)
3 boneless, skinless chicken breasts
Mix 1/4 cup chili sauce and 1/4 cup soy sauce in a shall glass dish or zip lock bag, add chicken and turn to coat. Marinate chicken in refrigerator for 30 minutes.
Add a tablespoon or two of oil to a pan and heat over medium high heat. Lift chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes per this side. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
Mix remaining chili sauce and soy sauce in a small pot and heat over low heat until heated through, about 5 minutes. Serve over chicken.