Heat olive oil in a large skillet over high heat.
Add garlic and saute until lightly browned, approximately 1 minute.
Add chicken and stir-fry 2 minutes.
Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
Add all remaining ingredients and cook, stirring constantly, 3 minutes.
Serve immediately.
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.
ven to 300 degrees.
Chili paste: Place ancho chiles in 12
arge bowl, combine sweet chili sauce, ketchup and chili paste. Reserve approximately 1
owl, combine sour cream and chili paste. Garnish meatloaf with parsley and
ith peanut butter, brown sugar, chili paste, basil, & cilantro. Chill for 20
roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil
Mix chili paste, honey, lime juice, soy sauce, garlic paste and ginger.
Sear shrimp and scallops in skillet until white.
Glaze shrimp and scallops with chili paste mixture just before taking out of pan.
For paste:
Preheat oven to 350\
tir in the rice and chili paste. Season to taste and serve
Warm oils, garlic and chili paste in a small saucepan, then toss with edamame.
Serve sprinkled with flaked sea salt.
lices brush them with the chili paste and sandwich them back together
Whisk together the mayonnaise, chili paste and the lime juice. Add
hem together into a rough paste. (Add a pinch of salt
MAKE CORIANDER AND CHILI PASTE:
Blend or process ingredients
hem together into a rough paste. Add a pinch of salt
he brown sugar, roasted red chili paste and fish sauce and continue
Put the lettuce leaves on a serving plate and top them with the chicken.
In a bowl, combine well the scallions, garlic, ginger root, sesame paste, vinegar, soy sauce, sugar, chili paste and sesame oil.
Spoon the sauce over the chicken.
Serves 6.
ineapple juice, coconut milk and chili paste. Stir well. Bring to a
1. In a small fry pan on medium low heat add the sesame oil and garlic. Saute for several minutes until a golden brown, do not burn. Remove pan from heat and cool.
2. In a medium bowl mix together the sauteed garlic, chili paste, mayonnaise and soy sauce.
3. Steam edamame in a microwave safe bowl for 2 minutes. Add the warmed edamame to the garlic chili sauceand toss to coat. Season with sea salt and serve warm.