That is a very long title I realize….But it is accurate. I found a sauce at the grocery store that was a sweet and spicy chilli sauce. I thought it might work well on a stir fry so I bought it. I am doing a lot of cooking this month for a friend of mine so I figured this is a good time to experiment with some dishes to add to my menu lists. This week was the chicken in this recipe, pasta prima vera with chicken and quinoa with roasted vegetables. Stay tuned over the next couple of weeks for the other recipes 😉
This was pretty easy to make and didn’t take much time at all. For my friends version I am providing brown rice to go with it but for myself I thought I would have it on it’s own.
Here is the recipe:
Ingredients – serves 2
2 boneless skinless chicken breasts cut in cubes
1/4 cup of sweet and spice chilli sauce (if it says sweet on the label of the chilli sauce then it is most likely sweet and spicy) plus a small reserve amount for broccoli and eggplant
1 japanese eggplant cut in 1/2 inch slices round
2 cups of broccoli florets
1 tsp of canola oil for frying
Pour 1/4 cup of sauce over cubed chicken pieces and marinate for about 15 minutes (can be longer). Stir fry the chicken till cooked and put aside when done.
Add a bit of oil to the pan and put the slices of eggplant one side face down and brown slightly. Then flip over and brown the other side. Remove and set aside. Steam the broccoli in the microwave for about 3 minutes, drain and put in the pan to sauté slightly. Add the eggplant back in and drizzle a bit of sauce over the vegetables and stir fry for a minute or two. Take off the heat and arrange on a plate any way you like. You can put rice down first, then mix the chicken and vegetables together or separate them as I have done in the picture. Any way works!