Usually, I like to plan ahead for what will be the menu for the week. I make a list of all the ingredients that I need and then buy them all in one go. This is to ensure that I don’t have to do extra trips to the grocery during the week. But there are those days when things don’t go as planned, either I suddenly don’t fancy what I have originally thought I wanted to prepare or my family have other suggestions. We like to have a bit of flexibility! 🙂
Anyway, I went to Meijer and saw some red peppers on sale. Red peppers are pretty expensive if they are not in season so I never buy them unless they are on sale or as in this case, a bargain! They were bunched in a plastic and were probably not in their best shape anymore hence they were on sale. I saw that they were still good though and if you cook them immediately you won’t know the difference between the freshest ones available and the ones they’re trying to get rid of.
But now, since I wasn’t initially planning on using red peppers till I saw that they were dirt cheap, I had to think of a viand that I can use this with. I only had chicken available but they always pair well with peppers so that’s good. But what else can I add to chicken and peppers? I was thinking Asian, something Chinese-inspired, that will go well with rice.
I was considering using my South African Chutney for that sweet sour taste but I had second thoughts. Then I saw in the corner of my fridge, almost begging me to pick it up, was the sweet chili sauce. Perfect! It has peppers in it already, though the spicy kind of course, but it should complement the red peppers. To put some crunch and texture, I added roasted cashew nuts. Done! There goes dinner.
My husband loved it and that’s all that matters!
So here it is, hope you like it too.
2 Tbsp Peanut Oil
1 lb chicken breast, cut into bite-size chunks
3 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, diced
Salt and pepper, to taste
6-8 Tbsp Sweet Chili sauce (depending on how spicy you want it to be)
A little water to dilute the sauce, if desired
1/2 cup roasted cashew nuts
Heat oil in a medium skillet. When hot, add the garlic cloves and let sizzle for a minute. Add the onion and sauté for a couple of minutes.
Stir in the chicken pieces and sauté just until they change their color, about 2 minutes or so. Season with salt and pepper.
Add in the diced red pepper and cook for another 3-4 minutes. I like my red pepper crunchy so I don’t overcook it.
Pour in the sweet chili sauce (diluted with a little water) and coat the chicken and the peppers. The sweet chili sauce I have is the one used as dipping sauce for spring rolls.
Once the chicken and the peppers are fully glazed, add in the cashew nuts. Cook for another minute.
Serve immediately with steaming rice on the side. Yum!
Note: I dilute the chili sauce with a little water (1-2 Tbsp) and taste it to get to the spice level that I like or at least what my family can take!
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