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.
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.
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.
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.
hot pepper sauce, salt, and pepper. Blend in using on/off turns
he oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to
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.
lorets into small pieces.
Using a vegetable peeler, peel long
Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime
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
nions, carrots, stir-fry veggies, garlic and ginger.
Saute until
1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.
2. Toss sauce with cooked noodles. Serve.
dd it to a small sauce pan. Add 1/4 cup
owl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well
il, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until