In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
Stir broccoli, add garlic and ginger and saute for another minute or two.
Stir in chicken. Cover pan and allow to steam for two minutes.
Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
Stir and simmer until sauce reduces a bit and is not soupy.
Serve with extra Chili Garlic sauce and soy sauce on the side.
irmly to flatten.
Combine garlic, lemon peel and oil in
Stir the chili-garlic sauce, garlic, lime juice, and white wine
oise.
Add some soy sauce (enough to cover the bottom
Prepare shrimp. Wash and pat dry.
In a wok or wide skillet, heat oil. Saute shrimp until halfway done, or color turns to pink.
Add in oyster-flavored sauce and chili garlic sauce. Drizzle with sesame oil. Continue to stir until shrimps are fully cooked. Serve hot.
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
Combine the first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes.
Add cream, and boil until reduced by half, about 2 minutes.
Reduce heat to low.
Mix in chili-garlic sauce.
Add butter, 1 piece at a time, whisking just until melted before adding next piece.
(If serving with a frozen vegetable mixture and rice, start cooking them while you peel and devein the shrimp. When the vegetables and rice are done, keep them warm and start cooking the prawns -- it will take only a few minutes.).
Heat oil in wok or skillet. Add prawns and stir-fry until just pink.
Add chili garlic sauce and stir-fry until prawns are completely cooked, just about 2-4 minutes more, depending on the size of your shrimp. Sprinkle with green onion and serve.
he oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to
nions, carrots, stir-fry veggies, garlic and ginger.
Saute until
In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
Serve at room temperature.
Whisk again before serving to combine ingredients.
Combine bell pepper, onion, cilantro, sugar, chili-garlic sauce, lemon juice, soy sauce, and oil in a small bowl. Set aside.
Saute tilapia in oil (or grill if preferred) until cooked through. Serve immediately, topped with sauce. Garnish with lemon wedges and chopped cilantro. Serve with steamed rice.
uice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in
Mix the ground pork, garlic, bread crumbs, soy sauce, sesame oil, salt and egg in a large bowl with your hands until well combined.
Roll mixture into one and a half inch balls (about 25) and place on a baking sheet. Refrigerate for 1 hour.
Preheat oven to 425\u00b0 F and bake meatballs for 15 to 20 minutes.
Toss the meatballs with the Thai chili garlic sauce and serve.
garlic, salt & pepper.
Combine 2 T vinegar, 2 T hoisin sauce
he oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a
Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350\u00b0 for about 30 minutes).
Pour sesame oil in hot wok or skillet and saute vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sauteed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.
Combine the ginger, garlic, and curry paste in small
he chicken strips. Stir-fry for about 3-4 minutes, then
dd it to a small sauce pan. Add 1/4 cup