Sweet Chilli Chicken

This week my boyfriend is at the ANS conference in Adelaide, Australia. As you can image, I am missing him like crazy and counting down the minutes until I get to go and pick him up from the airport. However, on the up-side, his being away is giving me the opportunity to play around with flavors that he's not exactly thrilled about, including sweet chilli.

This sweet chilli chicken stir fry makes a perfect mid-week meal as it's so quick to throw together, also, the vegetables listed here in the ingredients aren't set in stone, you can use whatever you have in your refrigerator. It'll taste great no matter what you use.

Sweet Chilli Chicken

Serves 4

500 g skinless chicken breast, sliced
1/3 Cup sweet chilli sauce
1/4 Cup soy sauce
2 Tbsp Rice wine vinegar
1 Onion, diced
1 Red bell pepper, sliced
4 Cloves garlic, finely diced
1 red chilli, deseeded and finely diced
1 carrot, diced or sliced
Enough cooked brown or white rice for four to serve

1. Make the sauce by combining sweet chilli, soy sauce, and rice wine vinegar. You can also add a bit of grated ginger if you like (just not really my thing so I didn't use any). Stir in the chicken and marinate for about 15 minutes.

2. Heat a small bit of oil in a fry pan or wok. Add the chicken (trying to leave behind as much of the sauce as possible) and fry until cooked (about 4 or so minutes), add the vegetables and fry a couple more minutes.

3. Add the remaining sauce and continue to fry until hot. Serve over rice (or noodles if you prefer)