Becky's Sweet & Hot Thai Chili Chicken

Yield: 2 servings ( Serving Size: 1/2 chp )
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  • 1/2 cup(s) chicken broth
  • 2 teaspoon(s) ginger paste
  • 3/4 cup(s) Iron Chef Thai Sweet Chili Sauce
  • 1 teaspoon(s) minced garlic
  • 3 tablespoon(s) canola oil
  • 8 ounce(s) boneless skinless chicken thighs
  • 1/4 cup(s) sliced water chestnuts
  • 1/2 cube(s) bean sprouts
  • 1/4 cup(s) tricolored bell peppers
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) dark sesame oil


  1. Mix the first four ingredients together, and set aside. Heat the canola oil in a wok, and brown chicken thighs. Add the vegetables and stir fry until tender. Add the chili sauce mixture (retaining 3 tablespoons) and bring to a boil. Mix the reserved chili sauce with the cornstarch and slowly add to the boiling pot, immediately reducing the heat.

  2. Serve over Jasmine rice
May 2013

This recipe is a personal recipe added by sparkeydoodle and has not been tested or endorsed by MyRecipes.

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