Sweet Chilli Chicken!! Easy!

For two people.

Start steaming rice.

1 Lge Boneless/skinless chicken breast (not double). Cut into approx 1.5” cubes.

1 Lge fresh ginger. Really big thumb sized. Peeled, then coined or chopped. (Carrot peeler works great on ginger)

1 small bell pepper. 1” Any color. (this ingredient is a bonus, very good without it)

1/3 Cup of Mae Ploy Sweet Chilli Sauce.

1/4 Cup of white wine. I use cheap Chardonnay for cooking.

1 TBLSP dry red pepper flakes (bonus ingredient)

1 TBLSP dry basil (bonus ingredient)

Your tastes can guide your amounts of each ingredient, taste after adding some wine. Add more or not.

Cooking:

Cubed chicken in large hot frying pan with a dash of oil.
Add ginger and pepper flakes. Cover.
Brown chicken lightly simmer.
Add some basil if you have it.
Add Mae Ploy Sweet Chili Sauce. Stir
Add white wine. Stir

Rice should be done.

Add bell pepper. Cooked but still crunchy.


Serve over rice.