Sweet Chili Thai Style Chicken - Dinner in 30 Minutes
Sweet chili Thai style chicken is delicious, savory, and exotic. It makes a great midweek meal as the entire dish can be made up in less than 30 minutes. As with many of our midweek dinners, you'll find most of the ingredients in your pantry. Believe me, the entire family will come back for seconds. get the recipe:
The recipe can be altered in some ways. To begin with, we use boneless, skinless chicken breasts, but any cut of chicken can be used. You'll have to adjust the cooking time accordingly, however.
The sweet chili sauce can be found in just about any grocery store, but you can make it from scratch if you're so inclined. We have a great recipe for homemade sweet chili sauce:
The amount of soy sauce and sriracha can also be altered according to your taste. If you don't have sriracha, you can use a few drops of tabasco or hot chili flakes.
Watch the video, give the recipe a try, and let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Easy Ground Beef Chili Recipe
Tuck this easy chili recipe in a drawer until there's a chill in the air. Easy Ground Beef Chili is made from ground beef and your favorite spices. Enjoy this chili recipe -- a big pot of comfort food, coming right up ! And remember, if it's not CERTIFIED, it's not the best!
Recipe for Easy Ground Beef Chili:
INGREDIENTS:
3 pounds Certified Angus Beef ® ground beef
1 onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ancho chili pepper
1 tablespoon coarse kosher salt
2 jalepeños, stems removed and finely minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (6-ounce) can tomato paste
Optional toppings: shredded sharp cheddar, sour cream, diced green onions
Learn more about Ground Beef:
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How To Make Prik Nam Pla - Thai Table Sauce | Condiment & Sauce Guide #2
Introducing the beloved Thai table condiment - Prik Nam Pla! This simple and delicious sauce is served with almost every dish in Thai cuisine, and for a good reason. Click the link for a printable recipe and helpful cooking tips
Impress your family and friends with my mouth-watering Thai dishes, from quick weeknight dinners to elaborate holiday feasts and street food. Click the link to explore my recipe collection, and remember to subscribe for the latest recipes and cooking techniques.
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Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With
Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►►
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VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated
2 tablespoons light soy sauce
2 teaspoons abalone sauce
1 teaspoon rice wine (Mijiu or Shaoxing wine)
1/2 teaspoon granulated sugar
1/2 teaspoon MSG or mushroom powder
1 tablespoon potato starch
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Chilli Pork—Spicy Stir-Fried Double-Cooked Pork Belly—Blue Poppy, Calcutta Style—Indian Pork Recipe
Chilli pork is one of the most versatile dishes in that it can just as easily double as a side dish to go with tingmo, rice, fried rice, or noodles, as function as a standalone snack or appetiser. It can be cooked in several different ways. In fact, nearly all East Asian and Southeast Asian cultures have variations of this popular dish. In India, besides the Tibetan, and Nepali versions, the Goan, Mangalorean and Kerala-style chilli pork are well known, and who among us doesn’t enjoy the dry, dark Coorgi chilli pork?
We like our chilli pork juicy, where stir-fried pork slices are accompanied with hot green chillies in every bite. We’re using the pork belly as it is fatty, but you could also use the leaner shoulder. This simple recipe leads to twice-cooked chilli pork. The meat is first boiled until tender and then stir-fried. This recipe is also reminiscent of the chilli pork on the menus of several Chinese restaurants in Calcutta.
View the FULL RECIPE at
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Binging with Babish: Kevin's Famous Chili from The Office
Kevin Malone is the tragically comic overweight buffoon (and World Series of Poker champion?) we all know and love from The Office. When he's not shotgunning cookie jars full of M&M's, Kevin sometimes treats his coworkers to the Malone family's mainstay: chili. Let's follow along and try very hard not to spill any.
Music: I Like Van Halen Because My Sister Says They Are Cool - El Ten Eleven
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RECIPE
--
*Ingredients*
-3oz ancho chiles, seeded and torn into 1 pieces
-1oz cascabel chiles, seeded and torn into 1 pieces
-1 tbsp unsweetened cocoa
-3 tbsp corn flour
-1 tbsp freshly-ground cumin
-1 tbsp dried oregano
-32oz carton of chicken stock, divided
-2 jalapeños, minced
-1/2 habanero, seeded and minced
-6 roma tomatoes, cored and chopped
-2 tbsp olive oil, divided
-3 lbs chuck steak, trimmed of fat/gristle, cut into cubes and chopped
-1 large onion, diced
-4 cloves garlic, pressed
-12oz light lager
-6oz red kidney beans, soaked until tender
-2 tbsp brown sugar
*Method*
In a large sauté pan, heat dried chile pieces over medium-low heat until toasted and *barely* smoking - do not allow to smoke. Once toasted, place in the bowl of a food processor. Process for 2-3 minutes, until peppers are reduced to a fine powder. Add cocoa, corn flour, cumin, and oregano - pulse to combine. While machine runs, add 3/4 cup of chicken stock, until a paste is formed. Scrape into a bowl and set aside.
Heat 1 tbsp olive oil in a large pot until near-smoking. In batches, brown beef on all sides, being careful not to over-crowd the pot. Once all beef has browned, and fond has formed on the bottom of the pot, add remaining oil, and sauté onions and peppers until sweating. Deglaze with beer, and scrape the bottom of the pot. Add remaining ingredients, stir well, and place in a 300F oven, lid slightly ajar. Stir occasionally to prevent scorching, and braise for 2-3 hours, until beef is tender. Season with salt and pepper, and serve with cheese and cornbread.