Best Spicy Asian Sauce Recipes

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SWEET & SPICY ASIAN DIPPING SAUCE



Sweet & Spicy Asian Dipping Sauce image

This simple sauce can be thrown together with items most people have in their pantries! Great for dipping potstickers, Spring rolls or Summer rolls. The Asian hot sauce in the ingredient list below can be subbed with Asian hot chili oil, if you prefer. I like to use Sriracha Hot Chile Sauce.

Provided by Kozmic Blues

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon Asian chili sauce (I like Sriracha Hot Chile Sauce)
2 teaspoons sesame oil
1 -2 tablespoon sugar
sesame seeds (to garnish) (optional) or chopped scallion (to garnish) (optional)

Steps:

  • Wisk together ingredients in a bowl, making sure sugar is completely disolved.

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP



Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp image

Prepared pizza dough eliminates half of the work in these Asian-inspired flatbreads, with scallions and sesame seeds sandwiched between soft, chewy layers of crust. The versatile dipping sauce can also be served with frozen dumplings, spring rolls or even chicken fingers.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 red Fresno chile or jalapeno, half minced, half thinly sliced
3 teaspoons toasted (dark) sesame oil
2 tablespoons sesame seeds
1 bunch scallions, finely chopped
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1/2 teaspoon kosher salt
2 tablespoons canola oil
1 pound peeled, cooked shrimp, for dipping

Steps:

  • Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
  • Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
  • Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
  • Copyright 2012 Television Food Network, G.P. All rights reserved.

ASIAN HOT POT WITH CHICKEN AND SWEET-AND-SPICY DIPPING SAUCE



Asian Hot Pot with Chicken and Sweet-and-Spicy Dipping Sauce image

Categories     Chicken     Ginger     Herb     Onion     Poultry     Vegetable     Dinner     Mint     Party     Noodle     Cilantro     Lettuce     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 14

2 pounds chicken wings
6 green onions, chopped
3 1/4-inch-thick slices fresh ginger
1 garlic clove
1/8 teaspoon whole black peppercorns
10 cups (or more) cold water
2 ounces bean thread noodles*
1 pound partially frozen skinless boneless chicken breasts, cut crosswise into 1/8-inch-thick slices
Sweet-and-Spicy Dipping Sauce
2 heads butter lettuce, leaves separated
1/2 cup finely shredded peeled carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
*Clear dried noodles that are also known as cellophane or transparent noodles; available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover mixture by 2 inches. Bring to simmer. Reduce heat to medium-low. Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours. Strain broth into large glass measuring cup; discard solids. Season broth to taste with salt. Refrigerate at least 30 minutes. Spoon fat off top of broth. (Can be made 2 days ahead. Cover and chill.)
  • Using scissors, cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover; let stand until softened, about 10 minutes. Drain well.
  • Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls.
  • Return broth to saucepan; bring to simmer. Transfer broth to fondue pot. Set pot over fondue burner and adjust heat so that broth simmers. Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes. Serve with sauce, vegetables and noodles.

SPICY ASIAN-STYLE WING SAUCE



Spicy Asian-Style Wing Sauce image

My boyfriend and I fried some wings for the football game on Sunday, and he decided he wanted a Asian-type sauce. Myself being experimental type, decided to concoct something up and it turned out to be a touchdown recipe!

Provided by Carissa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 9

1 tablespoon olive oil
1 teaspoon sesame seeds
½ cup light soy sauce
¼ cup brown sugar
3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon ginger paste
2 teaspoons ground mustard
1 teaspoon red pepper flakes

Steps:

  • Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
  • Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 10.3 g, Fat 1.6 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 597.1 mg, Sugar 8.8 g

MEATBALLS IN A SWEET 'N SPICY ASIAN SAUCE WITH WARM ASIAN SLAW



Meatballs in a Sweet 'n Spicy Asian Sauce With Warm Asian Slaw image

This is a great way to take a classic meatball and make it a little modern with an Asian sauce instead.....trust me......everyone will love them! I made yet, another batch of my quick and delicious Nana's Meatballs. I love making a recipe that I can use in different ways. I used half of the meatballs to have with a traditional red sauce over pasta and the other half with the Asian Sauce. I had two totally different dishes. I like serving the Spicy Asian Meatballs as an appetizer on top of a bed of this delicious Warm Asian Slaw. The next time you want to make meatballs, surprise your family and friends with a little something different. Enjoy!

Provided by Everything Tasty Ki

Categories     Asian

Time 1h

Yield 25-30 meatballs

Number Of Ingredients 16

1 lb meatloaf, blend (pork, veal, beef)
1 onion, finely chopped
1 cup fresh breadcrumb (soft)
1 egg, beaten to blend
2 tablespoons grated parmesan cheese
1 tablespoon finely chopped fresh parsley
salt and pepper
1/4 cup thai chili pepper sauce (or more if you like hotter)
1/2 cup teriyaki sauce
1 tablespoon toasted sesame seeds (optional)
2 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
2 -3 cups broccoli, slaw
2 tablespoons butter
2 -3 tablespoons sweet n spicy asian dipping sauce

Steps:

  • Preheat the oven to 350 degrees.
  • 1. Spray a 9x13" glass baking dish.
  • 2. Mix together all meatball ingredients.
  • 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
  • 4. Bake for 30 minutes, until cooked through.
  • Asian Dipping Sauce:.
  • 1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
  • 2. Turn off heat and continue to stir and remove from heat.
  • 3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
  • 4. Sprinkle a few sesame seeds on top if you desire.
  • 5. This sauce will keep in your refrigerator for a couple weeks.
  • Warm Asian Slaw:.
  • 1. Saute the broccoli slaw with the butter for about 1 minute.
  • 2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
  • Serve the meatballs tossed in the sauce over the warm slaw.

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP



Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp image

Prepared pizza dough eliminates half of the work in these Asian-inspired flatbreads, with scallions and sesame seeds sandwiched between soft, chewy layers of crust. The versatile dipping sauce can also be served with frozen dumplings, spring rolls or even chicken fingers.

Provided by @MakeItYours

Number Of Ingredients 13

1/4 cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 red Fresno or jalapeno chile pepper, half minced, half thinly sliced
3 teaspoons toasted (dark) sesame oil
2 tablespoons sesame seeds
1 bunch scallions, white and green parts, finely chopped
1 pound prepared pizza dough, at room temperature
All-purpose flour, for rolling
1/2 teaspoon kosher salt
2 tablespoons canola oil
1 pound peeled, cooked shrimp, for dipping
Copyright 2012 Television Food Network, G.P. All rights reserved.

Steps:

  • Stir together the chili sauce, soy sauce, vinegar, the minced chile pepper, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile pepper. Set aside to let the flavors blend while making the flatbread.
  • Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Pour into a small bowl. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside.
  • Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. You should be able to see the filling through the dough when it is thin enough and the pieces should be 7 to 8 inches in diameter, although they need not be round.
  • Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet the sesame seeds cooked in. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through.
  • Cut the flatbreads into pieces and serve with the dip and cooked shrimp.

CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE



Chicken on Pasta With Spicy Asian - Style Sauce image

Make and share this Chicken on Pasta With Spicy Asian - Style Sauce recipe from Food.com.

Provided by Clamdigger

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
6 garlic cloves, minced
3 jalapeno chilies, seeded, minced
1 1/2 cups canned unsweetened coconut milk
1/3 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
3/4 cup diced red bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped green onion
1 lb boneless skinless chicken breast half, cut into 1/4-inch wide strips
1 lb linguine

Steps:

  • In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
  • In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
  • Cook linguine until tender, but still firm. Drain.
  • Bring sauce to a simmer. Pour over pasta and toss well.

ASIAN SWEET & SPICY SAUCE



Asian Sweet & Spicy Sauce image

This is our favorite sauce! It is great with sesame seeds and cilantro on battered chicken breast pieces. It is awesome on grilled chicken or fish. It would probably be great in a stir fry as well. We usually serve the chicken (or fish) with extra cilantro on top of the sauce.

Provided by Indiana Girl 84

Categories     Sauces

Time 13m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 teaspoons minced garlic
1 teaspoon canola oil or 1 teaspoon peanut oil
1/2 cup dark brown sugar
2 tablespoons water
1/4 cup lee kum kee hoisin sauce
1 tablespoon chili paste
2 teaspoons cilantro
1/4 teaspoon soy sauce
1 teaspoon vinegar

Steps:

  • In a small saucepan, saute garlic in oil for a minute or two.
  • Add everything except the vineger and mix well.
  • Cook on low heat (simmer) for about 6 minutes.
  • Remove from heat and add vinegar.
  • Brush onto chicken or fish and enjoy!

Nutrition Facts : Calories 151.4, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.5, Sodium 290.6, Carbohydrate 34.3, Fiber 0.5, Sugar 30.8, Protein 0.7

ASIAN SWEET AND SPICY DIPPING SAUCE



ASIAN SWEET AND SPICY DIPPING SAUCE image

Categories     Condiment/Spread

Yield 1/2 Cup

Number Of Ingredients 6

1/2 Cup White Wine Vinegar
1/4 Cup Sugar
1/4 Cup Brown Sugar
2 Cloves Garlic, minced
1/4 t Kosher salt
2 t Red Pepper Flakes

Steps:

  • Simmer vinegar and sugars until sugar dissolves. Add garlic, chili flakes and salt and cook a few more minutes. Cool to room temperature before serving.

SPICY ASIAN ORANGE SAUCE - HCG PHASE 2



Spicy Asian Orange Sauce - HCG Phase 2 image

A really interesting sauce to serve with any of your HCG protocol allowed proteins. Can also be used as a dipping sauce. Counts as 1 fruit serving. Taken from The HCG Diet Cookbook Gourmet Success.

Provided by Coffee Criss

Categories     Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 orange, with rind
1/2 lemon, with rind
1/2 cup water
1 tablespoon green onion, finely chopped
1 garlic clove, minced
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1 pinch orange zest
1 pinch lemon zest
1 pinch cayenne
4 drops stevia

Steps:

  • In a small saucepan add the orange and lemon to water.
  • Bring to a boil, reduce heat and simmer adding water as needed.
  • Simmer until the pulp comes out of the rinds. Scrape out the pulp and discard the rinds.
  • Continue stirring and reducing the liquid by half until desired consistency is reached.
  • Add green onion, stevia and spices.
  • Serve with protein.

ASIAN TURKEY BURGERS WITH SPICY YOGURT SAUCE



Asian Turkey Burgers With Spicy Yogurt Sauce image

Make and share this Asian Turkey Burgers With Spicy Yogurt Sauce recipe from Food.com.

Provided by Kayleeshmaylee

Categories     Poultry

Time 40m

Yield 8 Patties, 4-6 serving(s)

Number Of Ingredients 13

24 ounces lean ground turkey
1 large egg
1/2 cup pureed spinach
2 tablespoons dried onion
3 tablespoons soy sauce
2 tablespoons honey
2 teaspoons ginger
salt and pepper
4 tablespoons plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons chili powder
1 teaspoon cayenne

Steps:

  • Mix together turkey, onions, spices, soy sauce, honey and egg. Purée spinach using food processor and combine with turkey mixture. (Should make 8 patties) Heat skillet and put 3 tablespoons olive oil inches Brown patties on both sides, remove from skillet and place on a greased baking sheet. Finish cooking at 350 degrees until cooked through (15-20 minutes).
  • For yogurt sauce, just combine all ingredients and chill until burgers are cooked.
  • Serve Asian Turkey Burgers with Spicy yogurt sauce on top! (We eat these without any bun and served with a side of Garlic Roasted Quinoa for a healthy alternative to rice!).

Nutrition Facts : Calories 346.4, Fat 14.7, SaturatedFat 3.9, Cholesterol 164.5, Sodium 897.8, Carbohydrate 18.1, Fiber 1.2, Sugar 14.5, Protein 37.3

POULTRY ESSENTIALS: SPICY ASIAN WING SAUCE



Poultry Essentials: Spicy Asian Wing Sauce image

I thought we would be casual last night, so I whipped up a bunch of these and put together a new sauce, then we went downstairs and watched, It's the Great Pumpkin Charlie Brown. My favorite way to make un-sauced wings is in the air fryer. Just wings, oil, salt, and pepper. With wings made this way, it is the sauce that...

Provided by Andy Anderson !

Categories     Poultry Appetizers

Time 45m

Number Of Ingredients 19

PLAN/PURCHASE
THE WINGS
12 - 24 chicken wings
2 Tbsp grapeseed oil, or other non-flavored variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE
1/2 c chicken stock, not broth
2 clove garlic, finely minced
2 tsp tomato paste
2 Tbsp tamari sauce, or liquid aminos
1 Tbsp hoisin sauce
1 Tbsp sriracha sauce
3 Tbsp rice vinegar
1 1/2 Tbsp coconut sugar
1 tsp ginger powder
ADDITIONAL ITEMS
2 Tbsp cornstarch, or arrowroot powder
3 Tbsp filtered water

Steps:

  • 1. PREP/PREPARE
  • 2. Bringing something up to the boil. Bringing something "up to the boil" is subject to some interpretation. For example, this recipe instructs you to bring the sauce up to the boil, and then reduce it to a simmer. I could crank my Viking range up full and have this it at a, rolling boil in 30 seconds, and it some cases that might be okay; however, this sauce contains sugars, and sugars will burn at that high a heat. So, here is a rule-of-thumb to go by. If the sauce you are making has to come to the boil, and it contains sugars, adjust the heat so that it takes about 5 minutes to reach a boiling state. A bit longer is acceptable but getting there faster runs the risk of burning the sugars.
  • 3. Gather your ingredients (mise en place).
  • 4. THE WINGS
  • 5. Add the wings oil, salt, and pepper to a bowl and toss to combine.
  • 6. Add to the basket of your air fryer, set the temp to 350f (175c).
  • 7. Shake the basket every few minutes until the wings are golden brown and crispy, about 30 - 35 minutes.
  • 8. THE SAUCE
  • 9. While the wings are cooking, add all of the sauce ingredients to a saucepan over medium heat.
  • 10. Bring to a boil, and then reduce to a simmer.
  • 11. Whisk the cornstarch/arrowroot powder with the water, then add to the sauce. Stir until the sauce thickens, about 2 - 3 minutes.
  • 12. Remove from the heat.
  • 13. PLATE/PRESENT
  • 14. Toss the wings with the sauce or serve on the side. Enjoy.
  • 15. Keep the faith, and keep cooking.

ASIAN SPICY PLUM SAUCE



Asian Spicy Plum Sauce image

So good with chicken, game birds, and fish. This sauce could also be canned, sealing in warm sterilized jars. Some people insist you need to process in a water bath for about 10 minutes to be safe.

Provided by Sharon123

Categories     Sauces

Time 45m

Yield 1 batch

Number Of Ingredients 10

1 1/2 lbs plums
1 tablespoon vegetable oil
2 garlic cloves, minced
1/4 cup fresh gingerroot, minced
1/2 teaspoon five-spice powder
1/2 cup lime juice
1 tablespoon mirin or 1 tablespoon plum wine
5 tablespoons brown sugar
1/2 teaspoon asian chili paste with garlic
1/4 teaspoon salt

Steps:

  • Pit the plums. Put into a food processor and purée.
  • In a heavy, medium-sized non-reactive saucepan, heat the oil over medium heat.
  • Add the garlic and ginger; sauté 2 minutes.
  • Stir in the plum purée, five-spice powder, lime juice, Mirin, brown sugar, chili paste and salt.
  • Bring to a boil, reduce the heat to low and simmer 25 minutes, stirring often.
  • Remove from the heat and cool.
  • Transfer to glass jars and refrigerate.

Nutrition Facts : Calories 759.9, Fat 15.8, SaturatedFat 1.9, Sodium 706.9, Carbohydrate 162.5, Fiber 10.6, Sugar 136.7, Protein 6.2

NO YOLKS® ASIAN VEGETABLES AND CHICKEN IN A SPICY PEANUT SAUCE



NO YOLKS® Asian Vegetables and Chicken in a Spicy Peanut Sauce image

Classic Asian flavors come together for a sweet and spicy family meal made with NO YOLKS® Noodles that are always smooth, firm and delicious.

Provided by NO YOLKS(R)

Categories     Trusted Brands: Recipes and Tips     NO YOLKS®

Time 20m

Yield 4

Number Of Ingredients 11

6 ounces NO YOLKS® Kluski Noodles
1 ½ tablespoons rice vinegar (see note)
3 ½ tablespoons peanut butter
2 ½ tablespoons honey
2 ½ teaspoons sriracha sauce (see note)
¼ cup reduced-sodium soy sauce
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 (12 ounce) package frozen Asian mixed vegetables, thawed
½ tablespoon toasted sesame oil
2 tablespoons minced cilantro

Steps:

  • Prepare noodles according to package directions.
  • Combine vinegar, peanut butter, honey, sriracha sauce and soy sauce in a bowl. Stir well and set aside. Heat oil in large skillet over medium heat. Add chicken and stir-fry until cooked through and no longer pink. Add vegetables and stir-fry 2 minutes, or until vegetables are heated through. Stir in cooked noodles, sesame oil and reserved peanut butter sauce. Cook over low heat for 1 to 2 minutes, stirring occasionally to blend flavors. Serve hot or warm topped with cilantro.

Nutrition Facts : Calories 551.9 calories, Carbohydrate 56.8 g, Cholesterol 68.7 mg, Fat 21.3 g, Fiber 4 g, Protein 32.1 g, SaturatedFat 4.6 g, Sodium 1261.6 mg, Sugar 15.3 g

SPICY ASIAN DIPPING SAUCE



Spicy Asian Dipping Sauce image

MIRACLE WHIP Dressing is the not-so-secret ingredient in this quick and easy Asian-style dipping sauce.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 cup or 8 servings, 2 Tbsp. each

Number Of Ingredients 4

1 cup MIRACLE WHIP Dressing
1 Tbsp. rice wine vinegar
1 Tbsp. Thai chili sauce
1 tsp. sesame oil

Steps:

  • Mix ingredients until well blended.

Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 0 g

SPICY ASIAN DIPPING SAUCE



Spicy Asian Dipping Sauce image

After a meal at P.F. Chang's, I wanted to try a simple combination of spices to make their dipping sauce. Although not exactly the same, it still matched well with cold slices of cucumber =)

Provided by Crystella

Categories     Sauces

Time 1m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon chili paste (with seeds)
1 teaspoon sesame oil
1 teaspoon wasabi
1 tablespoon soy sauce
1 tablespoon rice vinegar or 1 tablespoon black vinegar
1/2 teaspoon sugar
1 teaspoon green onion, grated

Steps:

  • Mix all ingredients in a small saucer. Adjust the amount of each ingredient according to your preference for spiciness.
  • Use for dipping or as a dressing.

Nutrition Facts : Calories 33.1, Fat 2.3, SaturatedFat 0.3, Sodium 503.4, Carbohydrate 2.4, Fiber 0.3, Sugar 1.2, Protein 1.1

PORK AND STIR-FRIED VEGETABLES WITH SPICY ASIAN SAUCE



Pork and Stir-Fried Vegetables With Spicy Asian Sauce image

Since Zaar is celebrating the Chinese New Year and Asian cuisine, I figured I'd post this recipe for all to enjoy.

Provided by Manami

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon canola oil
1/4 cup hoisin sauce
1/4 cup ketchup
1 teaspoon low sodium soy sauce
1/2 teaspoon minced garlic (fresh or bottled)
1/8-1/4 teaspoon ground red pepper (for heat)
1 lb pork tenderloin, trimmed cut into 1/4-inch pieces
1 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 teaspoons dark sesame oil
1/2 cup presliced button mushroom
1/2 cup presliced red bell pepper
1/2 cup sliced water chestnuts (I used canned)
1 teaspoon bottled ground fresh ginger (I used Spice World)
1/2 cup chopped green onion
1 teaspoon toasted sesame seeds

Steps:

  • Heat canola oil in a large nonstick skillet or wok over medium-high heat.
  • Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
  • Add pork to pan; sprinkle with black pepper and salt.
  • Cook 3 minutes on each side or until done.
  • Remove from pan.
  • Add sesame oil to pan.
  • Add mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
  • Stir in onion, water chestnuts and pork.
  • Add hoisin mixture to pan; toss to coat.
  • Sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 263.2, Fat 10.8, SaturatedFat 2.7, Cholesterol 75.3, Sodium 675.3, Carbohydrate 16.3, Fiber 2.1, Sugar 9.5, Protein 25.3

ASIAN SPICY BBQ SAUCE RECIPE



Asian Spicy BBQ Sauce Recipe image

Spice up your next barbecue with our Asian Spicy BBQ Sauce Recipe. This three-ingredient spicy bbq sauce recipe only requires a few minutes to make.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 9 servings, about 2 Tbsp. each

Number Of Ingredients 3

1 cup KRAFT Original Barbecue Sauce
2 Tbsp. hoisin sauce
1 Tbsp. Thai chili sauce

Steps:

  • Mix ingredients until well blended.

Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 430 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 13 g, Protein 0 g

SWEET & SPICY ASIAN GLAZE SAUCE RECIPE - (4.4/5)



Sweet & Spicy Asian Glaze Sauce Recipe - (4.4/5) image

Provided by krsswrt

Number Of Ingredients 15

Optional:
Sauce Servings: 2
1 Tbs. Brown Sugar
2 Tbs. Honey
1 Tbs. Oil. (Olive or Sesame Oil)
1/8 cup (- 1/4 cup) Soy Sauce (1/8 - 1/4 Cup Water Substitute)
2 Tbs. Hot Sauce
Salt & Pepper to Taste
2 tsp. Chopped Garlic (Or dash of garlic powder)
2 tsp. Chopped Fresh Ginger Root
1-2 tsp. Corn Starch to Thicken as desired
Dash of Paprika
Dash of Chili Powder
1/8 - 1/4 tsp. Red Pepper Flakes
Serve with chicken or veggie stir fry over rice.

Steps:

  • Slowly bring the ingredients to a low bubbly boil and then slowly add the corn starch a little at a time while whisking the sauce.

CHICKEN ON PASTA WITH SPICY ASIAN-STYLE SAUCE



CHICKEN ON PASTA WITH SPICY ASIAN-STYLE SAUCE image

Categories     Pasta     Dinner

Yield 4 servings

Number Of Ingredients 16

3 tablespoons vegetable oil
6 garlic cloves, minced
3 jalapeno chiles, seeded, minced
1 1/2 cups canned unsweetened coconut milk
1/3 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
3/4 cup diced red bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped green onions
1 lb. skinless boneless chicken breast halves, cut into 1/4 inch strips
1 lb. linguine

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add garlic and jalapenos; suate until tender bu tnot brown, about 3 minutes. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce and whisk until smooth. Bring to simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add bell pepper, mushrooms and green onions and saute 3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce. Cook linguine in large pot of boiling salted water until tender but firm to bite, stirring occasionally. Drain pasta. Bring sauce mixture to simmer. Pour over pasta and toss well to coat. Divide among plates and serve.

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