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Sweet Chilli Heat Topping Chicken
a sweet and spicy sauce |
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3 Tbsp Oil
3 Tbsp Vinegar
5 Tbsp Salsa
2 tsp of salt
2 tsp chilli powder
1 tsp worcestire sauce
2 tsp sugar
10 drops of tabasco
Garlic Powder
Pepper
Optional:
Water
Curry Powder
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1. In a medium mixing bowl scoop picante (without chunks) Salsa. I prefer medium to hot
2. Mix Oil and Vinegar and Chilli Powder (Sauce should now be a dark red brown and look like it has spices)
3. Add the tabasco sauce and Worcestive sauce.
4.Add the salt
5.Then the sugar, stir.
6.Top with pepper and a tiny bit of parmasean cheese.
Variants:
For hotter sauce add more tabasco.
For a cooler sauce dilute with 2 Tbsp of water.
For a little bit of zing add a tbsp of curry powder.
Use
Chop desired amount of thawed chicken into strips or chunks whichever you prefer. Glaze with sauce (as it is spicy a light glaze should do). Cover and let marinade for an hour. Then fry until chicken is no longer pink in the middle.
The chicken can be then placed in a summer pepper salad (salad with yellow orange red peppers, lettuce, cucumber and onion) topped with your favorite dressing. Or it can be Placed in your favorite stirfry or chicken pasta.
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Preparation Time: 10 minutes |
Serves: makes 50ml sauce |
| Recipe Origin: Canada |
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Submitted by: |
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chelsea buggie
New Brunswick
Canada |
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| This recipe has been viewed 2652 times. |
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