Sweet Chili Chicken
Get your Panda Express or PF Chang’s fix with this healthy version of sweet chili chicken. Next time you are craving Asian takeout make this easy and delicious meal at home!
Servings: 4 servings
- 2 pounds boneless skinless chicken breasts
- 2 cups bell peppers cut into strips and diced
- 2 cups broccoli chopped
- 1 yellow onions minced
- 15 ounces canned pineapple tidbits drained
- 1 teaspoon salt
- 16 ounces sweet chili sauce
- Cornstarch optional
- Rice optional
Place chicken in slow cooker.
Pour chili sauce and pineapple over chicken. Add broccoli, onions and bell peppers. (if you prefer crunchy veggies add these an hour before chicken is done.)
Cook on high for 2-3 hours or low for 4-5 hours.
If you prefer a thicker sauce remove chicken and veggies and place in serving bowl. Pour sauce into sauce pan and bring to a simmer. Mix cornstarch and water together in a separate bowl. Add the cornstarch slurry into sauce and cook until thickened, about 1 minute. Remove from heat.
Pour sauce back on top of chicken and veggies.
Serve over rice.
Calories: 606kcal | Carbohydrates: 83g | Protein: 52g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1999mg | Potassium: 1312mg | Fiber: 5g | Sugar: 74g | Vitamin A: 2738IU | Vitamin C: 150mg | Calcium: 62mg | Iron: 2mg