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Old 04-16-2007, 02:59 PM   #1
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ISO Chicken with Asian chili sauce ideas

I'm going to use some Asian chili sauce for a meal today and was thinking sauce, chicken cut into 1" cubes and some veggies. Let it simmer and add?
Drawing a blank. Any ideas out there?
Thanks
52jimh

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Old 04-16-2007, 05:02 PM   #2
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Here is an idea:

Cut chicken into strips not cubes

Make a sauce with the following:

Chili Sauce that you have
Soy Sauce (one or two tbsp)
Cornstarch - 1/4 tbsp
Sugar (White or Brown) - 1 tbsp

Mix the sauce ingredients together.

Add oil, once it's hot add chicken and cook until no longer pink. Throw in the aromatics - I like to use ginger, garlic, scallions, red chili's (dry) and peanuts or cashews (if you have some on hand). Add the sauce cook it for a two to three minutes and garnish with a dash of cilantro, some sesame seeds (if you have them) and serve over rice.
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Old 04-16-2007, 10:54 PM   #3
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Talking Asian chili sauce

Thanks Yakuta:
I found a small container of Asian boullion and added some green peppers, onions, and part of a can of baby corn, thickened it with your soy and cornstarch idea and it turned out great! Served on a bed of rice.
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Old 04-17-2007, 12:17 PM   #4
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Quote:
Originally Posted by 52jimh
I'm going to use some Asian chili sauce for a meal today and was thinking sauce, chicken cut into 1" cubes and some veggies. Let it simmer and add?
Drawing a blank. Any ideas out there?
Thanks
52jimh
Would that be like Chinese Chili Garlic sauce, which is extremely spicy, or Thai style sweet chili sauce, which is far less pungent?

I have different recipes for each.
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Old 04-17-2007, 01:43 PM   #5
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Asian chili sauce

Hi Caine:
This was mild Asian chile sauce (but it had a good punch to it). It's made by Maggi. It worked with a dilution of Asian boullion and veggies and thickend up with a cornstarch, soy, water mixture.
Thanks for the reply.
52jimh
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Old 04-17-2007, 02:40 PM   #6
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I do "freeform" stirfries all the time & use virtually anything & everything I have on hand. I always have dried Shitake & Wood Ear mushrooms in the pantry, so those get soaked & added along with whatever vegetables are hiding in the fridge (assuming they haven't yet turned into science experiments - lol!!). Green beans, thinly sliced (like on a mandoline) carrots, bok choy or other cabbage, broccoli, cauliflower - really, anything goes!! I think, over the years, the only thing I've never added to a stirfry has been white potatoes. Pretty much everything else is fair game here.
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Old 04-17-2007, 04:03 PM   #7
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Here is a recipe from Martin Yan called Tropical Beef that uses sweet chili sauce that you could make with chicken instead of beef. I made it last week, only I used pork instead of beef because:

1. I thought that pork would go with pineapple and mango better than beef

2. I already had the appropriate amount of pork thawed out

3. I know from experience that any type of meat, poultry, fish, seafood, or even tofu will go good with a Martin Yan sauce
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