Sweet Chili Chicken

Recipe by Canadian Living.

I'm in exam time now, so finding ways to make a quick and easy dinner is crucial.  This dish has so much flavour and it's so easy to make. 

What you'll need

675g Chicken thighs, boneless, skinless and cut into bite size pieces

1/4 tsp Salt

1 tbsp Vegetable oil

1 Garlic clove

2 tsp Fresh ginger, finely chopped

1 Onion, chopped

1 Sweet red pepper, cut into bite size pieces

1 Green Pepper, cut into bite size pieces (I used a yellow and an orange pepper, use whatever you prefer)

1 Jalapeno, seeded and finely chopped

1/2 cup Sweet chili sauce

1 tbsp Rice wine vinegar

2 Green onions, thinly sliced

How to

1.  Sprinkle chicken with salt. In wok or 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.

2.  Add garlic and ginger; stir-fry until fragrant, about 1 minute.

3.  Add onion, red and green peppers and the jalapeno pepper; stir-fry for 3 minutes, gradually adding up to 4 tbsp water (if needed) to prevent sticking to pan.

4.  Mix chili sauce with vinegar; add to wok and cook over medium-high heat, stirring often, until reduced and vegetables are tender-crisp. Sprinkle with green onions and serve with rice or quinoa.