Ingredients
b
1 lb boneless/skinless chicken thighs (3 4)
c
1 tbsp cornstarch
s
1 tsp salt
p
1 tsp pepper
a
½ tbsp avocado oil (for cooking)
F
For the Sweet Chili Sauce:
o
1 cup of Sweet Chili Sauce
l
2 tbsp low sodium soy sauce
m
3 minced garlic cloves
g
1 tsp ginger powder
O
Other toppings:
t
½ cup thinly sliced scallions
s
sesame seeds
W
White rice
B
Broccoli
Directions
1
Begin by cutting up the chicken thighs into bite size pieces. Toss them into a bowl then add the cornstarch, salt and pepper. Mix well until chicken is fully coated with cornstarch.
2
In a small mixing bowl, add all ingredients for the Sweet Chili sauce, mix well until all ingredients are well combined.
3
Using a medium skillet on medium/high heat, add the avocado oil. Toss in the chicken bites and move them around for an even layer. Allow them to brown a bit on each side for approximately 2-3 minutes.
4
Pour in the sweet chili sauce over the chicken and mix it around (turn heat down to low) allowing the sauce to coat the chicken and thicken a bit. Once it's almost done throw in the sliced scallions over top and a sprinkle of sesame seeds.
5
To serve I added 1/2 cup of white rice, approximately 1 cup of the chicken and a few broccoli florets.
