Sweet Chili Chicken

By Phillips

From Carol Chanter

Ingredients

• Slice apples (2-4) skins on with butter in a skillet with currents, cinnamon and dried cranberries (2 tbsp) cook until tender
• Recipe
• 1 lb boneless, skinless chicken breasts
• 3 tbsp hoisin sauce
• 3 tbsp sweet Thai chilli sauce
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tbsp chopped fresh ginger root
• 2-4 green onions chopped
• 2-3 chopped fresh garlic
• 2 cups or more fresh baby spinach, chopped and washed
• 2 tbsp fresh cilantro or fresh parsley

Preparation

Step 1

Pat chicken dry and cut into cubes (or poach chicken breasts in a casserole, with fresh lemon juice and pepper, and cover with wax paper and bake for 15 or so minutes in a hot oven, 400 degrees C ,until springy to the touch).

For sauce, combine hoisin, sweet chilli sauce, and soy sauce.

Heat oil on a wok or large deep non-stick skillet on medium high heat.Add ginger, green onions and garlic and stir fry 30 sec until fragrant. Add poachec chicken breasts and stir fry until browned.

Add sauce and combine well. Cook three to four minutes or until chicken is barely cooked through.

Add spinach, cook for one minute longer. Add apples, sprinkle with cilantro or parsley.

Serve over brown basmati rice – enjoy. Carol