Sweet Chili Chicken & Shrimp

About This Recipe

Chicken and shrimp with ginger rice drizzled with Thai sweet chili sauce.  Serve this dish with a side of zucchini and yellow squash.

Ingredients

• 2 lbs boneless skinless chicken breast
• 2 tsp chili powder
• 2 tsp garlic powder
• Salt and pepper to taste
• 1 Tbsp olive oil
• 5 Tbsp Thai sweet chili sauce (buy premade)
• 2 ½ cups cooked rice
• 1 Tbsp ginger (minced)
• 1 tsp olive oil
• Salt to taste
• 1 lb shrimp
• 1 Tbsp olive oil
• 1 tsp garlic (minced)
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp onion powder
• ¼ tsp salt
• 1 Tbsp lime juice
• 2 zucchini
• 2 yellow squash
• 1 Tbsp garlic (minced)
• 1 Tbsp olive oil

Instructions

1. Pound or butterfly your chicken breast so it has an even thickness throughout. Season both sides of the chicken with salt, pepper, 2 tsp chili powder, and 2 tsp garlic powder.
2. Heat a grill pan or a large skillet over medium high heat and add 1 Tbsp of olive oil.
3. Cook the chicken until it is no longer pink in the center and the internal temperature reaches 165°F. Allow to rest for 8-10 minutes before slicing. Slice your chicken into strips about ½” thick.
4. Mix together the ingredients for the shrimp marinade and stir in the shrimp, set in the fridge to marinate for at least 15 minutes.
5. Heat a cast iron pan or a grill pan over high heat.
6. Cook your shrimp for 2 minutes on each side or until fully pink and cooked through.
7. While the chicken is cooking, slice the zucchini and yellow squash into thin (around 1/8“). Use a mandolin if you have one.
8. Heat a skillet over medium high heat and add 1 Tbsp of olive oil. Sauté the vegetables and minced garlic until soft. Season with seasoned salt and pepper to taste.
9. Cook the rice using your preferred method (rice cooker or saucepan). Be sure you make enough to have 2 ½ cups worth of cooked rice.
10. In a large bowl, take 2 ½ cups of cooked rice and add the minced ginger, 1 tsp of olive oil, and salt to taste.
11. This recipe makes 5 servings. To each of your containers add ½ cup of the ginger rice and divide the chicken, shrimp, and vegetables evenly. Top each piece of chicken with 1 Tbsp of sweet chili sauce.