Spicy Thai Chicken
- 12 small red bell pepper, chopped
- 2 tablespoons white vinegar
- 14 teaspoon red pepper flakes
- 1 (1 g) packet artificial sweetener
- 2 boneless skinless chicken breasts
- Puree red pepper with vinegar in a blender or food processor.
- Pour into a saucepan, add red pepper flakes, and bring the mixture to a boil.
- Reduce to a simmer and cook for 3 minutes.
- Remove from the heat and let the sauce cool.
- When cooled, stir in the sweetener.
- Broil chicken breasts for 10 minutes or until browned; turn chicken and broil approximately 5 minutes more.
- Place each chicken breast on a bed of rice.
- Divide spicy sauce and ladle over the top of the chicken.
red bell pepper, white vinegar, red pepper, packet, chicken breasts
Taken from www.food.com/recipe/spicy-thai-chicken-102923 (may not work)