One Pot Sweet Chili Chicken Rice & Quinoa

• Produce

  • 1 cup Broccoli florets
  • 2 cloves Garlic
  • 1/2 tsp Ginger
  • 2 tbsp Parsley, fresh
  • 1 cup Pineapple chunks, frozen or canned fresh
  • 1 Red bell pepper

• Condiments

  • 2 tsp Brown sugar or honey
  • 1 Sauce
  • 1/4 cup Soy sauce, low sodium
  • 1/2 cup Thai sweet chili sauce

• Pasta & Grains

  • 2 (5 ounce packages Hodgson mill spicy quinoa and brown rice sides

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 Salt and black pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 1/2 tsp Sesame oil

• Liquids

  • 1/3 cup Water

• Other

  • 3/4 lb Boneless (about 2 medium, skinless chicken breasts, split in half and pounded lightly

Found on lifemadesweeter.com

Description

Ingredients

• Sauce
• 1/2 cup Thai sweet chili sauce
• 1/4 cup low sodium soy sauce
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon sesame oil
• 2 teaspoons brown sugar or honey
• 2 cloves garlic, minced
• 1/2 teaspoon grated or minced ginger
• 2 teaspoons cornstarch
• 1/3 cup water
• 3/4 lb boneless (about 2 medium), skinless chicken breasts, split in half and pounded lightly
• salt and black pepper to taste
• 1 red bell pepper, sliced thinly
• 1 cup pineapple chunks (fresh, frozen or canned)
• 1 cup broccoli florets
• 2 (5 ounce) packages of Hodgson Mill Spicy Quinoa and Brown Rice sides
• 2 tablespoons fresh chopped parsley, for garnish
• Sesame seeds, for garnish

Directions

• Combine all the ingredients for the sauce in a large pan or skillet and bring to a boil over medium high heat, whisking continuously. Once the mixture thickens up, remove from heat pour into a container and set aside. Wipe down the pan with a damp paper towel.
• Season chicken with salt and black pepper and measure out 1/4 cup of sauce to coat. Cover and marinate in the fridge for at least 1 hour or overnight.
• When ready to cook, drizzle the same pan with oil and cook chicken breasts for about 3-4 minutes on each side over medium-high heat, just long enough to brown each side of the chicken.Transfer to a plate.
• Add a little bit more oil and toss in the red peppers and pineapples and cook for 2-3 minutes, until pineapples are slightly caramelized. Add rice, water and bring to a boil. Lower heat, cover with lid and cook for 10 minutes. Stir in broccoli, and 1/4 cup of the reserved sauce. Nestle chicken on top and brush with more sauce. Cover and continue to cook for an additional 5-9 minutes or until rice and chicken are cooked through.
• Brush chicken with additional sauce and garnish with parsley and sesame seeds, if desired. Serve immediately.