The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Sweet Chili Chicken

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At a glance
Main Course

1 1/2 lb boneless skinless chicken, cut into bite-sized pieces
2 Tbsp Organic Avocado oil
1 clove garlic minced
2 tsp finely chopped fresh ginger
1 onion, chopped
1 jalapeno pepper, seeded and finely chopped (optional)
1/2 cup Thai-style sweet chili sauce
1 Tbsp rice wine vinegar


In medium saucepan, heat 1 Tbsp of avocado oil over medium heat and saute onion until translucent. Add garlic and ginger stir until fragrant. Add sweet chili sauce and rice wine vinegar. Stir well, then cover and cook on low heat while preparing the chicken.

Lightly dredge the chicken in flour seasoned with salt and pepper. In a larger skillet heat 1 Tbsp of avocado oil over high heat. Brown the chicken on all sides then add the sauce, stirring well. Cover the skillet and continue to cook until the chicken is cooked through.

Serve with lettuce leaves, or with rice and steamed vegetables.

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