![]() You really can’t go wrong! Tip Tip!Ī hot pan is the secret to both cooking quickly and getting a nice bit of browning and flavour. This spicy sauce also works well with thawed salmon chunks! Or pork (especially pork tenderloin cut into pieces). Enjoy simply: Enjoy your spicy chicken along with a salad or simple, steamed greens or vegetables. ![]() Use it in a lettuce wrap: Add some spicy chicken and cooked rice on top of large Boston lettuce leaves, top with grated carrot, green onion and sesame seeds for delicious and easy lettuce wraps.Put it in a taco: Add your spicy chicken to a warmed tortilla and top with lots of vegetables.*You can use any noodle, but for a quick meal, go for a noodle that doesn’t need boiling, but rather one that just needs softening by soaking in hot water before using. Serve in a bowl topped with grated carrot and lots of green onion. Try a noodle bowl: Soak some noodles in hot water (like shelf-stable udon) and add to your chicken at the end of cooking to warm.Cook your chicken per the instructions and then return your vegetables to the pan at the end to re-warm (or simply serve on top or alongside your chicken). Make it a stir fry: Before cooking your chicken, stir fry some vegetables in hot oil, then remove to a bowl.Top with some spicy chicken and raw or steamed vegetables. ![]() Make a bowl: Start your bowl with a layer of rice, quinoa or other grains.✓ Garnishes: Diced green onion and a scattering of sesame seeds are great, optional, but recommended garnishes for your spicy chicken. ✓ Sesame Oil: I love a splash of sesame oil in sauces like this, but if you don’t have sesame oil in your pantry, you can substitute extra virgin olive oil or you can just omit. Honey is acting as a sweetener here, as opposed to adding flavour, so I tend to stick with just regular honey that has a more neutral flavour. ✓ Honey: Any runny honey will work well here. ![]() I can’t really recommend an alternative beyond that, as I can’t think of another sauce that would yield the same flavour profile. I find the Asian Chili Sauce not quite as potent, so you would want to use a bit more for the same heat equivalent. You can always stir a bit more in if you want at that point.Īn alternative to Sambal Oelek would be Asian Chili Garlic Sauce. You can probably go up to 2 Tbsp if you have teflon tastebuds :) Likewise, if you are a bit heat-averse or for feeding kids, start with 1 tsp and see how it tastes after it has reduced. Sambal does pack a heat punch though, so always remember that a little goes a long way :) As written, 1 Tbsp will give you good heat, but not screaming heat. It’s definitely worthy of a place in every kitchen. ✓ Sambal Oelek: Sambal Oelek is an Asian condiment that I am never without! It’s great for so many dishes and is easily available at most grocery stores these days. ✓ Soy Sauce: Use either regular or sodium-reduced soy sauce, as you like. You can reduce the added honey and salt slightly, if you like. That said, if you only have seasoned rice vinegar, you can go ahead and use that. ✓ Rice Vinegar: Unseasoned rice vinegar is recommended, if you have it only because we are already adding salt and sweet to the mix (through the honey), so you don’t necessarily need those seasonings in your vinegar. I like to use a vegetable or canola oil, as it takes higher heat well. ✓ Cooking Oil: Use whatever cooking oil you prefer. If you have none of those, a coating of flour is ok, though it won’t produce the same sort of crispness and may impart a “floury” taste. If you don’t have or want to use cornstarch, try another starch, like arrowroot or potato starch, if you have it. ✓ Cornstarch: Using cornstarch here will give your chicken a nice bit of crispness on the outside, that while not the same a fried breading by any stretch, does provide a nice bit of coating that definitely has shades of that, without the frying. Be sure to cut the chunks fairly small, so that they cook quickly. Alternately, you can use boneless, skinless chicken breasts. These are almost impossible to dry out while cooking and the dark meat of the thighs has a lot more flavour, in my opinion. ✓ Chicken: As noted above, my first choice for chicken here will always be thighs and in this case, boneless, skinless chicken thighs. The notes include substitution suggestions, where appropriate. Here are the ingredients you will need for this recipe.
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