Sweet Chili & Orange Chicken Tuesday, November 28, 2017 CW20


1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4 tsp salt
1/4 tsp pepper
2 TBSP butter
3/4 cup sweet chili sauce
1/3 cup thawed orange juice concentrate
Hot cooked jasmine or other rice
Minced fresh basil


Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm. Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil. Yield: 4 servings.