Serves 4
20 minutes
Ingredients:
2 cups jasmine rice
4 cups water
2 Tbsp. rice vinegar
1 1/2 pounds boneless, skinless chicken breast
1/4 cup canola oil
1/2 cup flour
1/2 cup corn starch
2 Tbsp. minced garlic
3/4 cup sweet chili sauce
1 6 oz. can water chestnuts
2 tsp. soy sauce
1/4 cup green onions, finely chopped
Make Dinner:
To begin this dish, place rice, water and vinegar in a medium saucepan. Cover and heat to a boil over medium high heat. As soon as water boils, reduce heat to low and allow rice to simmer for 20 minutes.
While rice is cooking, chop chicken into bize sized pieces. Heat oil in large frying pan or wok over high heat. While oil is heating, mix flour and cornstarch in medium mixing bowl. Dredge chicken in flour mixture and remove excess. Place garlic in hot oil in pan and immediately add chicken. Saute quickly over medium high heat for 10 minutes. Place sweet chili sauce in separate medium mixing bowl. When chicken is brown and cooked through, remove from oil and immediately place in chili sauce. Stir to coat. Add water chestnuts and soy sauce to pan and saute for another 5 minutes or until hot. Add chicken back into frying pan and saute for another 5 minutes. Serve over a bed of rice garnished with green onions.