Creamy Sweet Chili Chicken

Nicole Kendrick
@goldengracekitchen

Made With:
Boneless Skinless Thighs

This creamy sweet chili chicken is the ultimate weeknight meal. Everything comes together in one pan and is done in under 30 minutes. It is great paired with potatoes and fresh steamed veggies, but also goes really well with rice.

Yield: 4

00:10 Prep

00:15 Cook

00:25 Total Time

Ingredients

Directions

1 lb

Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into small cubes

1 1/2 tablespoons

garlic powder

1 1/2 tablespoons

sweet paprika

1/2 teaspoon

salt

3/4 tablespoon

oregano

1 tablespoon

garlic olive oil

2 tablespoons

tomato paste

5 tablespoons

sweet chili sauce

4 mini

sweet red peppers, diced small

3/4 cup

beef broth

3/4 cup

water

5 oz

cream cheese

3 tablespoons

cold water, optional for thickening sauce

1 tablespoon

cornstarch, optional for thickening sauce

Pat chicken dry and cut into small cubes.
Place into a medium bowl and season with paprika, salt, garlic powder, and oregano and stir well to evenly distribute over the chicken pieces.
In a large skillet, heat the olive oil on medium.
Add the chicken to the hot oil and cook for 2 minutes, flip and cook for an additional 2 minutes.
Stir in diced sweet peppers and cook for an additional 3 minutes until they begin to soften.
Add the tomato paste and sweet chili sauce and stir well; cook for 2 minutes.
Mix in water, beef stock and cream cheese, reduce heat to medium low and stir continuously to melt the cream cheese.
Allow the mixture to thicken and serve.
To create a thicker sauce, add the cornstarch slurry by combining the water and cornstarch in a small cup and pour it into the sauce, stirring to coat the chicken until it reaches desired thickness.
Serve with potatoes or rice and steam vegetables.