1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup sweet chili sauce
1/3 cup thawed orange juice concentrate
Hot cooked jasmine or other rice
Minced fresh basil
1 Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5 to 7 minutes. Remove from pan; keep warm.
2 Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Total TimePrep/Total Time: 20 min.
Makes 4 servings
Nutrition Facts
1/2 cup chicken mixture: 309 calories, 9g fat (4g saturated fat), 78mg cholesterol, 1014mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 24g protein.