Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons butter3/4 cup sweet chili sauce 1/3 cup thawed orange juice concentrate Hot cooked jasmine or other riceMinced fresh basil
Preparation
Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm.
Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
