Sweet Chili Pepper Chicken

 

Hey y’all! I’m re-posting today. I’m really laying low. Sorry. Just know that each one of you is on my heart. I miss all the parties and blog hopping. I’ve been working on a few things here and there, but mostly been dealing with medical appointments. When things settle down, I will share. Here’s an oldie but goodie. This recipe was when I first started. As you can see, I was a professional photographer almost a year and a half ago. Wink. wink. I’m telling you, I am still learning this photography thang. It’s tuff. Why Foodgawker wouldn’t want this picture is beyond me! Totally being sarcastic. LOL Have a great day y’all. Love ya!  

6 boneless skinless chicken breast, cut in chunks

1 red bell pepper, sliced into strips

1 red pepper, diced

5 cloves garlic, smashed

1 can 20oz. pineapple chunks

1/2 cup green onions, chopped

1 1/2 cup sweet chili sauce (I use Mae Ploy)

1/4 cup honey

1/3 cup orange juice

1/4 cup brown sugar

toasted sesame seeds (optional)

Smash 5 cloves garlic set aside

Prepare sauce by adding chili sauce, honey, orange juice and brown sugar. whisk. Add smashed garlic, set aside.

Seed and chop red pepper. Set aside

Seed and slice red bell pepper. Set aside.

Cut chicken into chunks and fry in 3 tablespoons peanut oil.

Once chicken is cooked, add red pepper. Stir.

Now add red bell pepper and stir.

Once peppers are tender, add sauce. Cook on medium heat. Cook for 5 minutes. Stirring occasionally.

Turn heat to low. Add pineapple chunks, stir.

Now add green onion, stir. Turn off heat, cover with a lid and set aside for at least 30 minutes. This allows the flavors to marry. When your ready to eat, simply reheat on top of stove, serve over rice. I allowed my recipe to rest for 1 hour, covered on top of the stove. I also stirred 4 X’s within the hour. Giving it a quick stir, will allow all the chicken chunks a chance to get bathed in the sauce.