Chili

Spicy Sriracha Garlic Chicken & Rice

September 9, 2017 by The Partial Ingredients

For everyone who has a sriracha addiction, you know that you can’t really go wrong with Sriracha. I mean, sometimes the “experiments” you do with this stuff will probably make the average person go, ‘you put that on what??’ Yep, sriracha goes with pretty much everything. The ones who are in the know understand where I’m coming from. Sriracha on avocado toast? Sure! On a bagel and cream cheese? Yes please! There really is no limit with this stuff.

Good American Chinese food can be hard to come by which is why I’ve taken to making it at home. It’s not hard to make and it’s probably a bit healthier than what you’d get at a restaurant. It makes for a perfect, easy week day dinner. For this recipe I based it off the classic Sweet n’ Sour chicken I used to get when I’d order take out. It’s not tough to make but full disclosure–it can be a little time consuming in terms of the breading and frying. It’s worth it though, seriously. I love the balance of spicy, sweet flavors. Serve it with a side of rice and peas and you will be glad you didn’t call take out!

Spicy Garlic Sriracha Chicken

An easy to make Chinese take-out style chicken slathered with a sweet and spicy Sriracha garlic sauce.

Course Main Course

Cuisine American, Chinese

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 2

Calories 550 kcal

Ingredients

1 1/2 tbsp Chili Garlic Sauce
2 tsp Sriracha
1/3 cup ketchup
1 tbsp soy sauce
1 tsp garlic powder
1/3 cup granulated sugar
1/4 cup rice vinegar
1/2 tsp ginger powder
1/4 cup water or more, depending on desired consistency
2 chicken breasts boneless skinless, cut into bite sized pieces
1/4 tsp pepper
1/4 tsp salt or more to taste
3/4 cup corn starch
2 large eggs beaten in a small flat bowl
1/2 cup canola oil
1 cup brown or white rice
1/2 cup green peas

Instructions

Preheat the oven to 325F.
Mix the chili garlic sauce, sriracha, ketchup, soy sauce, garlic powder, sugar, rice vinegar, ginger and water in a medium sized bowl. Taste and adjust according to desired taste.
Place the chicken, corn starch, salt and pepper in a large ziploc bag and toss together.
In a saute pan, heat the canola oil until hot but not smoking. Dip the chicken in the beaten egg and working in batches, fry for about 1-2 minutes on each side.
Place the cooked chicken onto a cookie sheet lined with tin foil. Once all of the chicken has been cooked, spoon half of the sauce over the chicken.
Cook the rice as directed on the package.
Cook the chicken 12 minutes in the oven at 325F.
Flip over and add the rest of the sauce. Cook for another 10 minutes.
Stir the peas into the cooked rice and cook for about 1 minute. Serve alongside the chicken with extra soy sauce and sriracha if desired.

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Slow Cooker Beef & Bacon Chili

September 7, 2015 by The Partial Ingredients

Fact: chilis and slow cookers are a match made in heaven. Chili cooked on the stove is great but the slow cooker really does bring it to new heights. On the stove, I’ve found that it’s a lot easier to burn and due to the thickness it’s hard to get it heated evenly without stirring fairly often. That’s where the slow cooker comes in. You get a nice even cook with no burning on the bottom, plus you get a much more tender meat that falls apart easily and the beans are always fully cooked. This chili has a lot of great stuff going for it, even before you begin the process of slow cooking. Ground beef meets crumbled bacon meets smoky chipotle spices. The secret ingredient in this one is apple cider vinegar, which adds just a hint of tanginess. This is THE “Game Day” chili, folks. Serve it with rice or Corn Muffins on the side or have it as is. Garnish with whatever fixin’s you like: grated cheddar, avocado slices, chopped green onion, sour cream and sliced nacho style jalapenos are all great choices.
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June 29, 2015 by The Partial Ingredients

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December 2, 2012 by The Partial Ingredients

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Black Bean and Sweet Dumpling Squash Chili

October 20, 2012 by The Partial Ingredients

I had never tried making a chili with squash so I was excited to see how this recipe would turn out. But first, let me back up and say that this chili has an interesting back story. Last year, my mom threw some squash seeds in a compost bin. The seeds did not break down as they should have but rather grew to be enormous squash plants over the summer (the vines were 20 ft. long and growing all over the lawn). Letting the vines run wild paid off because they produced gorgeous sweet dumpling squash and I was sent 6 of them in the mail (I’m sure there’s more where that came from). I was so excited to get started since I had never tried sweet dumpling before.

I read up on the squash and it turns out that most recipes just season and roast the squash whole because of their smaller size. They are milder than other squash and taste a bit like sweet corn. I thought preparing it in a chili with beans and corn would work nicely. I started with traditional chili spices like Chipotle in adobo and cumin as well as spices that would compliment the squash like allspice and cinnamon. The chili was so tasty and I was really happy with how it turned out.

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October 30, 2011 by The Partial Ingredients

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Chile Verde Roasted Pork Stew

September 18, 2011 by The Partial Ingredients

Since I had several pounds of shredded pork, I decided to make a stew out of the leftovers. This stew is an interpretation of a chile verde pork stew but with an addition of red chili flavors. Chile verde with pork is usually green and looks a lot like salsa verde. This stew has the flavors of a green chili with the addition of red chili flavors like paprika, chili powder, and ancho chilis. It turned out really well and I enjoyed all the layers of flavor this stew had. The recipe isn’t too difficult to throw together and it is a great way to use leftover pork roast. I recommend saving the bone from the pork shoulder and throwing it in this stew for added flavor.

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Red Bean Chili with Cashews

June 19, 2011 by The Partial Ingredients

This chili is one of those dishes that regularly makes it onto the menu. I used to make it in a big sauce pan, but since I got a crock pot I have slow cooked it ever since. I like the way all of the seasoning marinates slowly for hours and the way the veggies and cashews become tender. The cashews add a sweet, nutty flavor that tastes great with the beans and veggies. I garnished the chili with extra sharp cheddar and green onion.

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Mole Chili con Carne

May 20, 2011 by The Partial Ingredients

Since I enjoyed the pork mole negro I made a while ago I thought I would try it in a chili. Originally I started with a basic recipe for meat chili and it eventually evolved into both a mole and a chili recipe. I’ve always thought the flavors in mole would go well in a chili and it turns out I was right because this was very tasty! The flavors of the chili were multi-layered and complex (probably because of the 20+ ingredients in it). This recipe is ideal for a large slow cooker but a sauce pot on low heat would work fine too.

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