1½ lbs boneless skinless chicken thighs, cut into bite-size pieces
½ teaspoon salt
1 tablespoon vegetable oil
1 clove garlic, minced
2 teaspoons finely chopped fresh ginger
1 onion, chopped
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
½ cup Thai-style sweet chili sauce
1 tablespoon rice wine vinegar
2 green onions, thinly sliced
Instructions
Sprinkle chicken with salt. In large skillet, heat oil over high heat; stir-fry chicken until starting to brown and juices run clear when chicken is pierced, about 6 minutes.
Add garlic and ginger; stir-fry until fragrant, about 1 minute. Add onion, red and green peppers; stir-fry for 3 minutes, adding 1 tablespoon water at a time, if needed to prevent sticking to pan.
Mix chili sauce with vinegar; add to pan and cook over medium-high heat, stirring often, until reduced and vegetables are tender-crisp. Serve sprinkled with green onions.
Notes
Source: Canadian Living Magazine: December 2011
Recipe by Salu Salo Recipes at https://salu-salo.com/sweet-chili-chicken/