Spicy Thai Sweet Chili Chicken

• 4 Tyson(R) Boneless Skinless Chicken Breasts
• 2 tablespoons sweet chili sauce
• 1/4 cup sliced mini sweet peppers
• 1/4 cup pomegranate seeds
• fresh sliced jalapenos optional
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons canola oil
• 1/2 cup diced yellow onion
• 1 tablespoon garlic paste
• 1 tablespoon lime juice
• 1/2 teaspoon cayenne pepper powder
• 1/2 cup chicken stock

1. Heat oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, place into the hot skillet and cook for 25 minutes or until internal temperature reaches 170u0b0F, set aside.
2. In the same skillet, cook the onions and garlic paste 1 minute. Add the lime juice, cayenne pepper, stock and chili sauce; place the chicken back into the skillet and cook for an additional 4 minutes over medium-high heat until the liquid becomes like a glaze.
3. Finish the dish with fresh sweet pepper and dried pomegranates. For a little kick add fresh jalapenos rings as a garnish.

tyson, sweet chili sauce, sweet peppers, pomegranate seeds, kosher salt, ground black pepper, canola oil, yellow onion, garlic, lime juice, cayenne pepper, chicken stock

Taken from www.yummly.com/recipe/Spicy-Thai-Sweet-Chili-Chicken-9063897 (may not work)