Sweet-Sticky Chili Chicken

  • 12 Oz Carrots
  • 1 Green Onion
  • 1 Lime
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Sweet Thai Chili Sauce
  • 1 Lb. Chicken Breast
  • 1 Tbsp. Vegetable Oil
  • 1 Tbsp. Butter
  • S&P to taste
Heat oven to 400 degrees.  Wash carrots and slice diagonally into 1/2 slices.  Toss the carrots on baking sheet, drizzle with oil, salt and pepper.  Roast until browned and tender.  20-25 minutes.

Zest and quarter the lime.  

Melt the butter in a microwave, stir in soy sauce, the chili sauce and squeeze of lime juice.  Taste and add more juice for additional tanginess.

Pat chicken dry and season with S&P.  Heat drizzle of oil on a large pan over medium-high heat.  Add chicken until fully cooked and browned, about 5-6 minutes per side.  Turn of the heat and put the chicken on a butting board.  When it cools down a bit, slice the chicken diagonally.

Toss the carrots with the lime zest.  Drizzle chicken with the mixed chili sauce.  Sprinkle with the green onions.

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