Sweet Chili Chicken

• 1 lb boneless skinless chicken breast half, cut into 1 inch dice
• 1 tablespoon vegetable oil
• 1 tablespoon gingerroot, peeled and minced
• 2 garlic cloves, minced
• 2 green onions, chopped
• 2 cups spinach, stems removed
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons hoisin sauce
• 3 tablespoons Thai sweet chili sauce (red pepper jelly may be substituted, but don't use Asian chili paste)
• 2 tablespoons reduced sodium soy sauce

1. Heat oil in a large non-stick skillet over medium-high heat.
2. Add ginger, green onions and garlic and stir 30 seconds.
3. Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
4. Mix the hoisin, chili sauce and soy sauce and add to the chicken.
5. Cook until chicken is fully cooked.
6. Add spinach and cook a minute until just wilted.
7. Serve over rice and garnish with cilantro.
8. If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
9. Leftovers make a good wrap filling with additional vegetables.

chicken breast, vegetable oil, gingerroot, garlic, green onions, spinach, fresh cilantro, hoisin sauce, sweet chili sauce, soy sauce

Taken from www.food.com/recipe/sweet-chili-chicken-208657 (may not work)