25 July, 2013
Sweet Chili Chicken Bowls
Posted in : BudgetBytes.blogspot.com, Chicken on by : wendland99
- 1 (20 oz.) crushed pineapple in juice $1.59
- 1 (15 oz.) can black beans $0.63*
- 1 medium mango $1.00
- 3 cloves garlic, minced $0.24
- 2 inches fresh ginger, grated $0.28
- 1 medium lime $0.30
- ¾ tsp salt $0.05
- ¼ cup sweet chili sauce $0.24
- 1 large (3/4 lb.) boneless, skinless chicken breast $1.68
- 6 cups cooked jasmine rice $1.04
- ¼ bunch fresh cilantro (optional) $0.22
- Add the crushed pineapple (with juice), black beans (rinsed and drained), cubed mango, minced garlic, grated ginger, juice from the lime, salt, and sweet chili sauce to the slow cooker. Stir to combine the ingredients. (Step by step photos for how to cut a mango here)
- Add the chicken breast to the slow cooker and cover it with the fruit and bean mixture. Place the lid on the slow cooker and cook on high for four hours (or low for 8 hours).
- After cooking the chicken will be very tender. Use two forks to pull the chicken apart into shreds (it will fall apart simply upon touching it). Stir to evenly distribute the shredded chicken throughout the mixture.
- Spoon one cup of cooked jasmine rice into a bowl followed by one cup of the sweet chili shredded chicken. Add fresh cilantro on top and serve.
Step by Step Photos
First just add the beans (rinsed and drained), pineapple (with the juice), mango (cubed), garlic (minced), sweet chili sauce, grated ginger, salt, and lime juice to the slow cooker. Stir them all together. To see how to cut a mango, click here.
Add the chicken breast and cover it with the goodies (yes, it’s hiding under there). Put the lid on top, turn the heat on to high, and let it go for four hours (or low for 8 hours).
Nothing cooked in a slow cooker is pretty – that’s a universal rule. Anyway, at this point the chicken is REALLY tender…
Barely touching the chicken will make it fall apart into pretty shreds. So, just take two forks and gently shred it until it’s all in thin strands. Stir it up to distribute the chicken throughout. Believe it or not, that is just ONE chicken breast. If you want a thicker (rather than juicier) sauce, you can make a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) and stir it into the slow cooker at this point. Make sure the heat is still on high and let it cook a little longer until it is thickened. It will only begin to thicken when the liquid simmers.
And then just add rice, the chicken mixture, and some fresh cilantro to a bowl and you’re on your way to tropical paradise. This freezes great, too!
ref: Sweet Chili Chicken Bowls – Budget Bytes
