Good-bye Earl!

My "go to" meal at Earls used to be the Chili Chicken on jasmine rice.  Mmmmm, it was so tasty.  But, alas, it was/is not gluten free.  So i stopped eating it.  I had tried to make it at home one other time by just tossing some chicken bits into the sweet chill sauce and sauteing them.  While it tasted OK, i was disappointed that the chicken didn't have that slightly crispy flour coating under the sauce.  That was probably over a year ago that i last made it.  I decided to revisit the chili chicken a couple of weeks ago and i am so very excited that i did!  This recipe is so super easy and i am really quite embarrassed that i didn't just try it long ago.  I guess I'll just have to make it more often now to make up for lost time.  

Good-bye Earl!  

Thai Sweet Chili Chicken

4 chicken breasts, cut into bite size pieces
1 cup gluten free flour blend
1/4 tsp salt
1/8 tsp pepper
1 cup Thai Kitchen Sweet Red Chili Sauce
1 tsp sesame seeds
1 tbsp green onion, chopped

Pat the chicken pieces dry with a paper towel.  Put the chicken, flour, salt and pepper into a Ziploc bag or container with lid and shake to coat.  Over medium-high heat, pan fry the chicken pieces with 1-2 tbsp olive oil in a skillet, discarding the extra flour.  Once the chicken pieces start to brown and the insides are no longer pink, remove from heat.  Pour the chili sauce on the chicken and stir to coat the chicken and warm the sauce.  You can use more or less sauce depending how saucy you like it.  Place chicken with sauce into a serving dish and garnish with sesame seeds and chopped onion greens.  Serve over jasmine rice and enjoy immediately!