Sweet Chili Chicken and Rice

Ingredients:

            2 lbs chicken tights

            2 cups rice

            corn starch

            3 anaheim peppers

            1 serrano pepper

            4 tbsp soy sauce

            4 tbsp sweet chili sauce

Cooking Instructions:

Rice:

See this post for making our sushi rice. Or use your own favorite rice.

Step 1:

Dry chicken. Dice into roughly quarter inch pieces. Combine diced chicken and soy sauce in a medium blow and toss to coat. Set aside.

Step 2:

Rice peppers. Cut Anaheim peppers into strips. Finely chop serrano pepper. Set aside.

Step 3:

Add cornstarch to chicken and toss until coated. We generally use 4-5 tbsp of cornstarch.

In a large skillet heat a large drizzle of oil over medium-high heat. Once hot, add roughly half of the chicken mixture to the skillet. Cook for 3-4 minutes, without stirring.

Flip the chicken and cook for another 3-4 minutes until fully cooked. Break chicken pieces apart and put into a medium bowl.

Cook remaining chicken in the same way and add to the bowl with the first batch of chicken.  Add sweet chili sauce to the chicken and toss to coat. Set aside.

Step 4:

In the same skillet used to cook chicken, add the sliced Anaheim peppers and chopped serrano pepper. Cook over medium-high heat until starting to brown.

Add cooked peppers into bowl with chicken. Toss to combine.

Finishing:

Divide rice and chicken into 4 bowls. If making ahead of time, we recommend storing the rice separate from the chicken.