Thai Chicken

1 Tbsp canola oil

2 chicken breasts, chopped into small cubes

4 cloves garlic, minced

1/2 sweet onion, chopped

1/2 tsp salt

1/4 tsp pepper

1 carrot, shredded

1/2 cup finely shredded cabbage

3 green onions, thinly sliced

1/4 cup cilantro, chopped

1/3 cup sweet chili sauce (Mai-Ploy)

1 heaping Tbsp crunchy peanut butter

1/4 tsp freshly chopped ginger

2 tsp soy sauce

Crushed red pepper, to taste

2-3 cups cooked rice

In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper.

Stir until smooth.

Heat oil in a large skillet over medium.

Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.

Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.

Add sauce to pan along with chopped cilantro.

Stir until blended in and heated through.

Serve mixture over cooked rice.