Pantry Cheffing: Shop Boys' Chicken

Cybs introduced me to the term 'pantry chef' many moons ago. It banks on going through what you have in your kitchen and inventing a dish. Some are total duds. Others become staples at potluck dinners.

This is an impromptu meal I invented for Jun's Despedida and it is super easy to make.

Goes great with olive oil-based pasta or with dry brown rice. Best eaten with friends over cold drinks and amidst lots of good vibes.

Here we go:
- Chicken Breast Fillets, cut into strips or cubes.
-1 bottle Sweet Chili Sauce (I am partial to Jufran)
-2/3 bottle fresh honey (different varieties taste slightly different, I like Palawan honey)
- One bulb of garlic, rough chopped
- One inch of ginger root, rough chopped
- Chili powder to taste

-Marinate chicken in sweet chili sauce, honey and chili powder.
-Allow chicken to sit for at least half an hour.

-In a heated non-stick pan, stir fry garlic and ginger in light olive oil.
-Add chicken when garlic has started to brown.
-Coat the chicken pieces with chili-honey mixture for added flavor and color.
-Remove from heat when chicken is cooked through. (use a toothpick or fork to test)

Serve with love.