Using those packets of take out sauce.

Do you go to a certain restaurant that gives you little packets or containers of sauce that you like (and is gluten-free of course)?

I love Pei Wei's Gluten Free Vietnamese Chicken Salad Rolls, but they always give me two containers of sauce and I only use one, so I save one.  I looked in my refrigerator drawer the other day and realized I had 9 of these little sauce containers.  I decided I needed to use up some of this sauce, and I was looking for a different way to cook chicken in the slow cooker.  Here's what I did:

Chicken with Pei Wei's Sweet Chili Sauce


2 lbs boneless skinless chicken breast cut in large cubes.  (the larger the cut, the longer it will to cook)
10 oz of Pei Wei Sweet Chili Sauce  (10 oz is about 5 of the little containers.)
1 tsp minced ginger
1 tsps GF soy sauce (or substitute of your choice, I used Coconut aminos- it doesn't have gluten or soy in it and tastes a lot like soy sauce)
1 tablespoon of dried minced onion

Place the chicken in the slow cooker (I used a 3.5 quart slow cooker, but you could use anything from 3-6 quart I think).
Add the remaining ingredients and stir well until the chicken is evenly coated.
Cook on high for 1.5 - 2 hours.  (it took a little over 1.5 hours for mine)

This recipe was so easy, and you could use any number of sauces, just vary what you add to them.  I really didn't have to add anything to the Pei Wei Sweet Chili Sauce but I wanted it to be a little less spicy.  If you get the little packets of mustard, you could add honey and ginger.  Packets of Duck sauce, you could add some citrus and GF soy sauce  (this could make a nice lemon or orange chicken).

I served my Chicken in Sweet Chili Sauce with brown rice, and stir fried veggies.  (I had some fresh broccoli and Savoy Cabbage that needed to be used but it wasn't quite enough so I some of Kroger's Asian Style Frozen Veggies.  I put some olive oil in my wok, added some red onion and garlic, cooked until the onions were turning clear,  tossed in the veggies and drizzled some GF soy sauce on them and tossed until heated through.)  Stir-frying is just so easy!  I could have added some of the Sweet Chili Sauce, but it gets a bit spicy and I didn't want for my whole dinner to by spicy.  Sometimes I add wine to my stir fry, or rice vinegar...just what ever sounds good that day, and I think will go well with what I'm cooking.

During the winter greens are a big staple to our diet and I love them in a stir fry or sauteed in garlic. But forget cooking them the old fashioned way with pork and cooking them to death.  Cooking until they are just wilted makes them so much more flavorful.  I never thought I'd like collards or turnip greens, but cooking them with garlic or an Asian sauce, I can eat and eat them.

What food do you eat now that you never thought you would like?