Sweet Chili Chicken

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1.5 lb boneless skinless chicken thighs, cut into bite size pieces, or rotisserie chicken, or chicken breasts
1/4 tsp salt
1 tbsp veg oil
1 clove garlic, minced
2 tbsp finely chopped fresh ginger
1 onion, chopped
1 each sweet red and green pepper, cut into bite size pieces
1 jalapeno pepper, seeded and chopped
1/2 cup Thai-style sweet chilli sauce
1 tbsp rice wine vinegar
2 green onions thinly sliced

Sprinkle chicken with salt. In large skillet, over high heat, stir-fry chicken until starting to brown and juices run clear - about 6 minutes.

Add garlic and ginger; stir-fry until fragrant, about 1 minute. Add onion, peppers and jalapeno - stir-fry about 3 minutes, adding about 4 tbsp water by the tbsp to prevent sticking to pan.

Mix chilli sauce with vinegar; add to pan and cook over medium-high heat, stirring often, until reduced and vegetables are tender crisp. Serve sprinkled with green onions.

From Canadian Living

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