Sweet and Spicy Thai Chicken

By Daniel Davey

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RECIPE OVERVIEW

Instead of getting a takeaway, why not make your own delicious Thai dish that will leave you feeling completely satisfied with no cravings for junk food? Better still, enjoy with a nice glass off red or white win, or a cold beer on a Friday evening.

Preparation time: 15 minutes

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Cooking time: 25 minutes

Ingredients

1 tbsp Balsamic Vinegar
2 - Chicken Breast
cut into bite-sized pices
3 cloves Garlic
crushed
2 tbsp Olive Oil
2 bunch Pak Choi
chopped
1 - Red Chilli
deseeded and finely chopped
5 - Shallots
chopped
2 tbsp Soy Sauce
100 g SuperValu Basmati Rice
homemade chips or cauliflower 'rice', to serve
1 bunch SuperValu Fresh Basil
shredded
1 stick SuperValu Fresh Ginger
peeled and grated
2 tbsp Sweet Chilli Sauce

Method

Place the chicken in a bowl with the garlic, chilli, ginger and olive oil. Let it marinate for at lest 1 hour.
Add the chicken and shallots to a non-stick pan and cook on a medium heat for about 2 minutes, until the shallots turn light brown. Stir in the soy sauce, sweet chilli sauce and vinegar and cook for 5 to 6 minutes, then add the bok choy and cook for another 5 to 6 minutes, until the bok choy is nice and tender. Lastly, add the basil and cook for 2 to 3 minutes.
Serve immediately with homemade chips, boiled basmati rice or cauliflower 'rice'.

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