Our Thai sweet chili chicken wings are out of this world delicious and so simple to make. You’ll bake the wings to sticky perfection and then toss them with even more delicious sticky Asian sweet chili glaze. So good!

Our sweet chili wings are sticky, sweet, and spicy, with a bit of crunch, thanks to a handful of chopped peanuts and sliced green onion sprinkled on top. They are easy, too. The sweet chili glaze only needs three ingredients!

It’s no secret that we love our chicken wings. For more recipes like this, see our baked buffalo hot wings, spicy glazed chicken wings, BBQ chicken wings, or these Vietnamese wings made with fish sauce!

Key Ingredients

• Chicken Wings: You can usually find them whole or already separated into drumsticks and wingettes. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
• Thai Sweet Chili Sauce: This is the main ingredient of our glaze. It’s a delicious blend of sweet, spicy, and tangy flavors. I love Mae Ploy Sweet Chili Sauce, but feel free to use your favorite brand. I also use sweet chili sauce to make the dressing for this Thai chicken salad!
• Light Soy Sauce or Tamari: This adds a savory balance and seasons the sticky glaze.
• Chili Paste: Sambal Oelek is my go-to for its pure chili heat, but you can also use Sriracha or Gochujang. Just remember to adjust the amount to your desired level of spice. I also use Sambal Oelek in our spicy garlic ginger edamame.
• Peanuts and Green Onions (Optional): These add a lovely crunch to the finished wings. Toasted sesame seeds are also a great option! I use the same topping for our hoisin sticky ribs.

Find the full recipe with measurements below.

How to Make Sweet Chili Chicken Wings

These sweet and spicy Thai chili chicken wings are incredibly easy to make! You’ll whisk together Thai sweet chili sauce, soy sauce, and chili paste to create the sticky glaze. You can easily adjust the heat by adding more or less chili paste.

Next, toss the wings with half of the glaze and arrange them on a baking sheet fitted with a rack. Baking the wings on a rack allows hot air to circulate, resulting in crispy skin. If you don’t have a rack, no worries! Just bake them directly on the sheet, and remember to flip and rotate them a few times during cooking.

Once the wings are out of the oven, toss them with the remaining glaze and finish with a sprinkle of chopped peanuts and sliced green onions. These wings are so simple yet incredibly delicious! I love them.

Source link

These chili lime shrimp wonton cups are the perfect party appetizer! We bake wonton wrappers in the oven until crisp, fill them with arugula and lime sour cream, and then top them with a big juicy chili lime baked shrimp.

These easy wonton cups are like mini shrimp tacos. The shrimp are spiced with chili powder, the lime brightens everything up, and the arugula keeps the whole thing fresh. So many of our readers have made these for parties with great success!

You can even make the baked wonton cups in advance and then assemble them with the arugula, sour cream, and shrimp just before serving. If you love the idea of wonton cups, try our mini fish taco wonton cups or these smoked salmon wonton cups with cucumber and dill!

Key Ingredients

• Wonton Wrappers: I love using wonton wrappers to make little cups for our shrimp filling. They are really easy to make and keep for a while when stored in an airtight container. I use a mini muffin tin to make the cup shape and lightly season them with olive oil and salt.
• Shrimp: Use fresh, high-quality large shrimp. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel.
• Spices: Use a high-quality chili powder (I love ancho chili powder), or try our homemade chili powder with some extra spices stirred to add flavor. I also season the shrimp with salt, pepper, and lime zest.
• Arugula: I love a little green in each cup, and arugula is perfectly sized for mini cups. Baby spinach or other baby greens are also great!
• Lime Sour Cream: I stir a little lime zest and lime juice into plain sour cream for extra flavor. It’s super simple and makes the shrimp pop.

Find the full recipe with measurements below.

How to Make Chili Lime Shrimp Wonton Cups

First, you’ll make your wonton cups. I use a mini cupcake pan, but you can make these in a regular pan if needed (the cups will just be a bit larger). Brush each side of the wonton wrappers with oil, lightly season with salt, and press the wrappers into the cups in the cupcake pan. I bake them for 8 to 10 minutes in a 350°F oven or until golden around the edges and crisp.

While the wonton cups bake, prepare the shrimp. Toss them with olive oil, lime zest, chili powder, salt, and pepper. Then, bake them in the same oven until they are firm and opaque throughout.

I like to assemble the cups close to when I plan to serve them so that they stay nice and crisp. Add arugula to the bottom, a bit of the lime sour cream, and finish with a shrimp. Easy!

More Shrimp Recipes

Source link

I Honestly Wake Up In The Morning Thinking About These Chicken Bowls.

Yep, still here, still talking about that air fryer chicken but this time it’s in bowl form and there’s a new sauce in town.

Tonight we had these chicken bowls for dinner, and Bjork smothered his still-warm, juicy, golden chicken strips with that spicy tangy Calabrian chile sauce and declared it the best chicken he’s ever had. And as soon as I open my eyes in the morning, one of my first waking thoughts is: “YES I get to eat that bowl again for lunch today.”

This bowl is like a little symphony – the crunch of the tomato cucumber salad, the thin slips of bitey red onion, the golden crisped air fryer chicken cut into tender little strips, a big pile of perfectly chewy Banza, and a heavy pour of tangy Calabrian chile sauce on top. I am drooling.

If you need to scale it back and make it easier with fewer elements, just go for the chicken with the sauce and the salad. Or the chicken with the sauce and the Banza.

Or, really, just the chicken with the sauce. That Calabrian chile sauce is at the heart of it all.

January is long, but this bowl, for me, has been one of those super happy meals where I’m excited to eat it AND I feel good about the actual nutrition in it. Like, one of those meals that I look forward to and it becomes the highlight of my day. Belly full, tastebuds so exceptionally happy. Hope you like it!

Source link

This easy white chicken chili recipe is creamy, flavorful, and comforting. Made with tender chicken, white beans, and a silky broth, it’s the perfect cozy dinner.

I’ve always loved a big bowl of classic chili, but this white bean chicken chili is one I return to again and again. It’s cozy and so satisfying, with just the right balance of hearty and fresh.

What makes this version extra special is the addition of canned green chiles. They are one of my favorite ingredients and add so much flavor to this chicken chili. For more, see our white turkey chili made with ground turkey, beans, and cream cheese.

Key Ingredients

• Chicken: Use chicken thighs or breasts for this chili. I usually go with thighs since they turn out soft and tender. If you are short on time, rotisserie chicken or leftover roast chicken works, too (just stir it in near the end).
• White Beans: Canned or cooked white beans are both great. Great Northern, cannellini, or navy beans are all good choices. You can use other beans, such as pinto or black beans, but I prefer the appearance of white beans in this chili.
• Canned Green Chiles: I love Hatch green chiles (they come in small cans). Choose mild or hot depending on your taste. If you can’t find them, try a small can of salsa verde or chopped roasted poblano peppers.
• Onion and Garlic: I’m generous with both in this recipe (and think you should be, too!). Six cloves of garlic add so much flavor.
• Spices: Ground cumin, onion powder, oregano, salt, and a touch of cayenne or chipotle powder bring this chili to life. No need for regular chili powder, the canned green chiles do the job.
• Broth: Chicken, turkey, or veggie broth all work well. Use what you have on hand.
• Corn: I usually make this chili in cooler months, so I use frozen corn. Fresh corn is wonderful when it’s in season, and canned corn works if that’s what you’ve got.
• Masa Harina or Tortillas: Masa harina (the flour for corn tortillas) thickens the chili beautifully and adds a subtle corn flavor. You can also use chopped corn tortillas and stir them in (they’ll break down in the chili).
• Cilantro and Lime: I love fresh chopped cilantro and a squeeze of lime at the end. Optional toppings, such as sour cream, shredded cheese, pickled onions, or crushed tortilla chips, make it even better.

Find the full recipe with measurements below.

My Tips for Making the Best White Chicken Chili

Tip 1: Make the flavorful base. This white chicken chili is incredibly easy to prepare. You’ll start with a simple yet flavorful base of sautéed onions, garlic, spices, broth, and canned green chilies.

Tip 2: Gently cook the chicken. Submerge the chicken in the broth and let it simmer until just cooked through (similar to the method I use for shredded chicken). Cooking it this way keeps the meat tender and juicy.

Tip 3: Remove and shred the chicken. Once the chicken is cooked, remove it from the pot, let it cool slightly, then shred. Hold it aside until the chili is ready, so the chicken stays moist when you stir it back in.

Tip 4: Blend for creaminess. Stir in the beans, then scoop out about a cup of the beans and broth. Blend until smooth, and add the puree back to the pot. This step gives you that silky, creamy texture without adding cream or sour cream.

Tip 5: Finish with masa harina. Just before serving, whisk in a spoonful of masa harina. This is my favorite trick! It thickens the chili slightly and adds a subtle corn flavor that pairs perfectly with the chicken and white beans.

Serving Suggestions

This white chicken chili is incredible when served in a big bowl, topped with a spoonful of sour cream, a sprinkle of shredded cheddar cheese, sliced green onions, fresh lime juice, and cilantro. For more toppings, consider a spoonful of guacamole or handful of homemade tortilla chips. I also love a side of homemade cornbread.

More Chili Recipes

Source link

This head on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes!

If cooking shrimp with heads scare you, don’t let them! They are really easy to cook at home, and they taste incredible, thanks to the shells being left on. As shrimp cook in their shells, they take on even more of a rich, shrimpy flavor, which is why seafood lovers highly covet them.

Our recipe calls for baking the shrimp in a simple mixture of melted butter, soy sauce, chili paste, and sesame oil.

Key Ingredients

• Shrimp: If you can find them, use fresh extra-large head on shrimp (or prawns). If not, use fresh or thawed shrimp without the head.
• Butter: I use salted butter, but unsalted is fine. If you use unsalted butter, add a pinch of salt to the mixture.
• Soy Sauce: I use light soy sauce or light tamari. It adds a little funkiness and seasoning.
• Chili Paste: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives. I also use sambal oelek when making our spicy garlic ginger edamame.
• Sesame Oil: I love the flavor of toasted sesame oil. You only need a little bit. It just makes the shrimp more interesting. If you do not have it on hand, you can leave it out.

Find the full recipe with measurements below.

How to Cook Chili Butter Head On Shrimp

I suggested that our recipe calls for a pound of shrimp serves two, but that’s as a dinner portion. These also make an incredible appetizer for entertaining or parties!

Tip 1: Make our chili butter. You’ll mix melted butter with soy sauce, chili paste, and sesame oil, then toss that with your shrimp. You might find that the butter starts to solidify again (especially if your shrimp are straight from the fridge). Don’t worry too much about it, and spread the shrimp onto a baking sheet.

Tip 2: Use a high oven temperature. We want to bake our shrimp quickly, so I like to use a high oven temperature, like 400°F. At this temperature, the shrimp will take around 8 minutes. You’ll know when they are done when the shells look bright red and the shrimp feel firm. From there, serve them quickly as they continue to steam in their shells.

Tip 3: How to eat them. To eat these shrimp, I pull off the heads and suck the juices from inside (it’s really tasty), then I peel the shrimp as usual and eat them as I do peel and eat shrimp.

More Shrimp Recipes

Source link

Amy’s Amazing White Chicken Chili can be made on the stove or in the Instant Pot, and it’s a perfect bowl of cheesy comforting chili! And this tasty white chili has a lot of chicken and not too many beans, so it’s not a huge splurge on carbs.

PIN the White Chicken Chili to make it later!

Amy’s Amazing White Chicken Chili is a recipe I got from my sister-in-law Amy quite a few years ago. And it’s been a huge hit on the blog almost from the day I first posted it! A few years ago I decided to update Amy’s White Chicken Chili recipe with Instant Pot instructions and better photos, and it was just as delicious when we used the Instant Pot to infuse flavor into the beans and the broth.

So now there are two ways to make this delicious White Chicken Chili; take your pick and make it on the stovetop or in the Instant Pot! And Amy’s White Chicken Chili is such a favorite among my family and friends that I’m featuring it as my Friday Favorites pick for this week. 

And it’s definitely starting to feel like chili weather in Utah! I’m encouraging you to try this delicious white chicken chili recipe, no matter which cooking method you prefer. And if you try the recipe I bet your family will love it too!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Will you use the Instant Pot or stovetop for this White Chicken Chili?

It’s really not much quicker to make white chicken chili in the Instant Pot, but we did love the way pressure cooking the beans, spices, broth, and chiles on low pressure infused the broth and beans with flavor. Take your choice; it will be delicious either way you make it!

Love Your Instant Pot?

I use a 6 Quart Instant Pot for all my Instant Pot Recipes. You can use Instant Pot Recipes to see all the Instant Pot recipes on my blog.

Can you make white chicken chili with leftover chicken or turkey?

You can definitely make Amy’s amazing chili with leftover cooked chicken or turkey. Be sure to not cook the chili too long after you add the cooked chicken or turkey so it doesn’t completely shred apart into strings!

What kinds of beans can you use for White Chicken Chili?

I’d love this chicken chili made with canned pinto beans. But any kind of white bean such as navy beans will be fine, and you could even use Cannellini beans if you’re a fan of those larger beans.

How many carbs are in this white chicken chili?

This chili recipe has a lot of chicken and not so many beans, so there are about 15 net carbs per serving with 26 grams of protein.

How to make a version of White Chicken Chili that’s lower in carbs:

This recipe is relatively low in net carbs for a chili with beans, but use even fewer beans and more chicken or turkey if you want a version with lower carbs.

How to make Amy’s Amazing White Chicken Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions about 3-4 minutes.
2. Add garlic and cook about 1 minute more, then add ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
4. Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
5. Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
6. While bean/broth mixture cooks, trim fat and undesirable parts from chicken breasts and cut into 2 or 3 lengthwise strips.
7. Heat oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
8. Remove from pan and let cool, then shred chicken apart into chunks.
9. After pressure has released, add shredded chicken and cook using SAUTE, LOW for 10-15 minutes more.
10. Chop cilantro (if using) while the chili simmers.
11. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
12. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
13. And as you can tell, I love the White Chicken Chili with a generous amount of melted cheese on top.

Want Chili Recipes without Beans?

If you’d prefer chili made without beans, check out my collection of Amazing Low-Carb and Keto Chili Recipes.

Weekend Food Prep:

This White Chicken Chili recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Amy’s White Chicken Chili is a great main dish for any low-glycemic eating plan, including any phase of the original South Beach Diet. I’m not tagging the recipe low-carb, but this chili is relatively low in net carbs for a chili recipe with beans. For for stricter low-carb diets you can use even fewer beans and more chicken or turkey for a version that’s even lower in carbs.

Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
My sister-in-law Amy Denny first gave me this recipe in 2010! The white chicken chili recipe was updated with better photos and an option to make it in the Instant Pot in 2017 and it was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

I’m updating this family favorite Black Bean and Beef Chili to make it a bit lower in carbs and higher in protein! And Avocado Salsa is the perfect finishing touch for this chili recipe that you can make in the slow cooker or on the stove.

PIN the Black Bean and Beef Chili to try it later!

This recipe for Black Bean and Beef Chili is favorite chili recipe that you can make in the slow cooker or on the stove. This is a recipe I’ve made many times for Super Bowl parties, and it’s always been a hit. Of course chili with black beans does have some carbs. But recently I made this recipe for friends and realized I could make two easy changes that would make this favorite chili  recipe slightly lower in carbs and higher in protein!

So I decided to update the recipe, and even took some new photos so people would realize the recipe had been slightly changed. The new version cuts the black beans down from three cans to two, and increases the ground beef from one pound to two. (Only the ingredients are changed; the cooking method is the same.) And if anyone was a fan of the original recipe, just check the NOTES section of the full recipe; I will copy the original ingredients there.

I hope you try this updated recipe if it’s not too much of a carb splurge for you! I admit, it’s partly the black beans that make me love this chili so much. And the fresh-squeezed lime juice and chopped cilantro stirred into the chili at the end gets a big thumbs up from me. But what really puts this Chili into over-the-top status for me is the creamy avocado-cilantro-onion salsa, which I think might be the perfect topping for chili!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Chili?

The American stew called Chili has endless variations, and it’s a perfect cold weather dish. For anyone not familiar with the cuisine of the Southwestern United States, here’s some info about the dish called Chili:

• Yes, it does usually contain ground chiles (small red or green hot peppers) as well as chili powder (a seasoning blend). But there are lots of other things that define chili.
• Sometimes Chili has meat, and it could be beef, pork, chicken, or turkey, but Chili can also be a vegetarian dish.
• There are Chili recipes with or without beans, (and some purists say that true Chili should never have beans!)
• For recipes that do use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more.
• Besides chile peppers, meat and possibly beans, most Chili recipes also include include tomatoes and onions.

When do I serve this Black Bean and Beef Chili?

Chili is a great party food, as well as something that’s nice to have in the freezer, and it’s especially good when the weather is cold! But in my family this Black Bean and Beef Chili is famous for being the ultimate game-day food, and it’s made an appearance at quite a few Super Bowl parties through the years!

How low in carbs is the updated Black Bean and Beef Chili?

The new version of this favorite chili recipe with fewer beans and more ground beef has 17 net carbs and 34 grams of protein. (The original recipe had 23 net carbs and 29 grams of protein.)

What if you prefer chili without beans?

Check out my round-up of Amazing Low-Carb and Keto Chili Recipes if you prefer a chili without beans.

What if you’re not a fan of cilantro?

Normally I recommend replacing cilantro with thinly sliced green onion. But this recipe already has finely chopped red onion in the chili and in the avocado salsa. So I would just omit the cilantro if you’re not a fan.

How to make Black Bean and Beef Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Start by rinsing one can of black beans and letting them drain.  (These original photos are from a double batch of Chili I made for my family Super Bowl party, you won’t have that many beans.)
2. Puree the second can of black beans with the tomatoes in a food processor (affiliate link) or blender.
3. Heat most of the oil in heavy soup pot, brown the ground beef, then remove beef to a bowl.
4. Add a bit more oil if needed and saute half the onion until it’s starting to soften. Then add the chile powders (and ground chipotle chile pepper if using) and ground cumin and cook a minute or two until the spices are fragrant.
5. Add beef stock to the soup pot, then add browned ground beef, pureed bean mixture, drained beans, and tomato paste. Stir, and let the chili start to simmer on medium heat.
6. While chili simmer, dice avocados and toss it with 1/4 cup lime juice.
7. Then stir in half of the chopped onion and half the chopped cilantro. (Keep the salsa in the fridge if you’re simmering the chili a while like I did.)
8. The Chili can cook in about 30 minutes, but I like to turn the heat to very low and simmer it for a couple of hours when I have time. It will thicken a bit and cook down slightly.
9. Stir in the rest of the lime juice and chopped cilantro when the chili is as thick as you’d like it and cook a few minutes more.
10. Taste chili and season to taste with salt and fresh-ground black pepper.
11. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top.

More Chili Recipes You Might Like:

Weekend Food Prep:

This recipe for Black Bean and Beef Chili has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with low-fat ground beef, this Black Bean and Beef Chili would be a great main dish for any phase of the original South Beach Diet. This updated recipe a lower-carb chili, but it would still be a slight splurge for low-carb eaters and to high for Keto. Check out Amazing Low-Carb Chili Recipes for no-bean chili recipes that are delicious and low in carbs.

Find More Recipes Like This One:
Use Soup & Stew Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chili recipe with beef and black beans was first posted in 2008, and I’ve probably made this at least 50 times since then! The recipe was updated to a version with fewer beans and more ground Beef in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

When you need a quick but super tasty meal, look no further than this easy Chili Garlic Shrimp. It takes so little effort and time, but it’s an absolute flavor explosion. And it’s one of my all-time favorite low carb-high protein recipes.

I have been making this recipe for decades, and I love pairing it with other easy recipes like keto coleslaw or Keto Sesame Noodles. I finally decided I needed to share it here, so that you too can enjoy the mouthwatering flavors.

Shrimp is a fabulous keto ingredient to have on hand and I almost always have some in my freezer. It’s a wonderful source of protein, and it pairs delightfully with a wide variety of flavors. It can be light and fresh, like Shrimp and Cucumber Salad. Or it can used in hearty comfort food like Keto Shrimp Chowder.

But Chili Garlic Shrimp is perhaps my favorite way to serve it. It’s quick, easy, and always delicious.

Why You Will Love This Recipe

• Bold flavor: The combination of chili garlic sauce and cumin is astonishingly good!
• Ridiculously easy: You simply toss the shrimp with the seasonings and sauté for less than 5 minutes.
• Surprisingly light: Shrimp has very little in the way of fat, so it can serve as a lighter meal when you need one. I love using this shrimp over a fresh green salad.
• Low carb: Each serving has less than 1 gram of carbs. So you can pair it with your favorite low carb sides for a keto-approved meal.
• High protein: With over 30 grams per serving, this is a great way to max out your protein goals.
• Serving options: These tasty shrimp can be served as an appetizer, with a nice dipping sauce, or as part of a main meal.

Ingredient Notes

• Shrimp: I recommend using large peeled shrimp. It doesn’t matter whether the tail is on or off, it cooks the same way.
• Chili Garlic Sauce: This is not the same as chili crunch or sweet chili sauce, as both of those have sugar. It is a concentrated paste from Huy Fong (the makers of Sriracha) that has no added sugar. A little goes a long way, trust me!
• Cumin: I have been making this shrimp recipe for so long, I don’t even remember when I started adding cumin. But it’s a fabulous combo!
• Olive oil: Extra virgin olive oil is the best choice for cooking the shrimp, but you can also use avocado oil.

How to Make Chili Garlic Shrimp

1. Add the seasonings: In a large bowl, toss the shrimp with the chili garlic sauce and cumin until well coated.
2. Heat the oil: Get the pan nice and hot before adding the shrimp.
3. Cook the shrimp: Spread them out in a single layer in the hot pan and allow to cook for 2 minutes, then flip them over and cook another minute or two.
4. Serve: Sprinkle with a little chopped cilantro or parsley. Serve as an appetizer or main dish.

Chili Garlic Shrimp

Servings: 4 servings

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

• 1 1/3 lb (604.79 g) large shrimp, tails on or off
• 1 to 2 tsp chili garlic sauce
• 2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper

Cook ModePrevent your screen from going dark

• Pat the shrimp dry with a kitchen rag or paper towels.

• In a medium bowl, toss the shrimp with the chili garlic sauce and the cumin. Mix well to coat.

• In a large skillet over medium high heat, heat the oil until shimmering. Add the shrimp and spread out into a single layer. Cook 2 minutes.

• Using tongs, flip each shrimp over and cook the other side, 1 to 2 minutes more. The shrimp will become bright pink when cooked through.

• Remove immediately and sprinkle with salt and chopped parsley or cilantro.

Storage Information: Store the shrimp in a covered container in the fridge for up to 3 days. Reheat gently in the microwave or eat cold (great over salad!). 

Serving: 0.25of recipe | Calories: 193kcal | Carbohydrates: 0.9g | Protein: 30.7g | Fat: 7.3g | Saturated Fat: 1.1g | Fiber: 0.2g

Source link

This vegetarian bean chili recipe is a cozy comfort food dream come true! Whether you cook it on the stovetop or in a slow cooker, it’s easy and mostly hands-off! I can’t wait for you to try it!

I am head over heels for this easy bean chili! It’s bursting with flavor, and I love how perfectly the beans turn out. You’ll start with dried beans, but no soaking is required! Just toss dried beans in a pot with all the delicious veggies and spices and let them work their magic. I love this with the dried beans, but tips for using canned are included below, or you can take a look at this vegetarian chili with canned black beans and quinoa.

This bean chili is pure comfort food, whether you make it on the stovetop or in a slow cooker (instructions for both are below!). Top it with all your favorite toppings! I love mine with guacamole, a sprinkle of shredded cheese, and a tangy kick from pickled onions or jalapeños.

Key Ingredients

• Beans: The star of our chili! You can use what you love. I usually combine black beans, kidney beans, and pinto beans. Since we simmer our chili for a while, there is no need to soak the beans. If you’d prefer to soak your beans, I’ve included tips for adjusting the recipe below.
• Veggies: This chili starts with an onion, mushroom, and garlic base. Towards the end of cooking, we stir in corn. Feel free to add more vegetables!
• Spices: Beans can take a lot of spice, so we are pretty generous with chili powder, cumin, and salt. When I have it on hand, I love ancho chili powder or this homemade chili powder.
• Chipotle Peppers in Adobe Sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. You can even add slowly and taste the chili to see if you need more.
• Tomatoes: I use crushed canned tomatoes, but diced or whole tomatoes are fine. You just need to crush them with a wooden spoon to break them apart as they cook.

How to Make Bean Chili

We pack lots of flavor into this chili, starting with a base of veggies and spices. I love onion and mushrooms for this recipe. The onions add sweetness, and the mushrooms give the chili a rich umami flavor. I use them a lot in vegetarian recipes, like in these lentil meatballs or this veggie burger. Mushrooms are a fantastic way to make something taste meaty and rich while keeping a plant-based dish.

Once the mushrooms and onions are cooked, we add crushed tomatoes and scrape the bottom of the pan to lift any bits stuck to the bottom (there’s lots of flavor there). Dried beans and some water go in next, and it’s hands-off cooking from there. The chili takes 2 ½ to 3 hours on the stove and 6 to 7 in a slow cooker.

For a faster version, use canned beans. By using canned or previously cooked beans, you can dramatically cut the cooking time to 30 minutes. See the recipe tips below for how to do it.

For more chili recipes, see our best homemade chili (made with beef), easy turkey chili, or this vegetarian chili (made with quinoa and black beans).

Source link

These sweet chili salmon bites pan-fried and glazed in caramelised, sweet and salty sticky sauce will quickly become your favourite salmon recipe. I make this dish on a weekly basis and the family loves it!

Jump to: Overview | Ingredients | How To Make | Serving Suggestions | Nutrition Notes | Go To Full Recipe | More Salmon Recipes

Salmon Bites Glazed With Soy & Sweet Chili

In this recipe, salmon bites or fillets are pan-fried until pink and flaky, then coated in a sticky, sweet chilli, soy and garlic glaze sauce.

Everyone in my family loves this salmon recipe so much that I cook it weekly. Plus, it’s quick and easy and only needs a handful of accessible ingredients. You can have the whole meal on the table in under 20 minutes. A winning dinner in my book!

If you like flavours of teriyaki salmon, you will enjoy this one!

What To Serve With Salmon Bites

I have a couple of go-to dishes to serve with salmon bites.

We almost always have it with Basmati rice (or sometimes cauliflower rice) and then either a side of stir-fried green vegetables like Chinese broccoli, bok choy and broccoli OR with an Asian-style slaw salad.

You can serve sweet chilli salmon with white or brown rice, cauliflower rice, quinoa, rice noodles, any other noodles or even with a side of sweet potato.

For a stir-fry, I usually cook a bunch of cut-up veggies over medium-high heat for a few minutes and then a few splashes of soy sauce or Tamari and maybe a little lemon juice. I keep these simple because the glazed salmon packs a lot of bold flavours.

For the slaw salad, I shred red or Wombok/Napa cabbage, carrots, red bell peppers, red onion and coriander and toss through with a dressing made of lime juice, fish sauce, brown sugar or honey, sesame oil and some olive oil. You can also use store-bought Asian dressing to save time.

What You Will Need

Find full measurements in the recipe card below.

• Salmon – I use about 1.1-1.2 lb or 500 grams of salmon fillets for about 4 servings. I like to buy fish fillets without skin as it works better for this particular salmon bites recipe. It’s easier to cut and flip, plus some of my family members don’t eat the skin so I don’t bother.
• Having said that, I have also made this glazed sweet chilli salmon dish with long fillets rather than bite-size pieces and with the skin on. In this case, I pan-fry it on the skin side first until it’s nice and crispy.
• Money-saving tip: I often buy frozen salmon fillets and defrost them for a few hours before cooking or in the fridge overnight. Salmon tails or steaks are often cheaper and will work just as well with this sticky sweet chilli sauce.
• Sauces – I like to use a Thai-style sweet chili sauce like the Ayam brand and premium light soy sauce. I have made the dish with regular soy sauce but it’s a little more full-on and saltier, I prefer a more subtle taste of the light soy sauce in this recipe. Garlic is optional, sometimes I add it in and if I can’t be bothered I only use those two sauces.
• Dietary Swaps – You can use sugar-free sweet chilli sauce and coconut aminos or Tamari instead of regular soy sauce.

Watch The Video

How To Make Salmon Bites With Sweet Chili

• Pro-Tip: I like making this dish as salmon bites rather than long fillets because it cooks the fish faster and more evenly. You know how the salmon fillets will often have thinner ends and thicker middle, which always seems to be undercooked, so you have to throw the fillets back in the pan and then the thinner bits end up overcooked and dry. Yep, that’s annoying!
• Another reason I like to cook salmon as bite-size pieces is because you get every bite coated in that delicious caramelised glaze.
• Step 1. The first thing to do is to cut our salmon into square or rectangular pieces, about 1-1.5 inches long/thick. Sprinkle very lightly with salt and set aside.
• Step 2. Heat a couple of tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the salmon bites and cook for 1 minute over medium-high heat. Then turn the heat down to medium-low and cover the frying pan with a lid. Cook for 3 more minutes. Using a lid speeds up the cooking time significantly!

• Step 3. Remove the lid and after about 20-30 seconds, turn the salmon pieces over and cook for 1.5-2 more minutes on the other side without a lid. Thinner pieces can be taken out earlier as won’t need as much cooking.
• Step 4. Remove pre-cooked salmon bites to a bowl and scrape off any stuck, browned flesh bits from the bottom of the pan. Save those bits as they are delicious and crispy.

• Step 5. Now it’s time to make our caramelised salmon glaze sauce! You can use the same frying pan but I like to switch to a slightly smaller pan for this step.
• Add another tablespoon of oil and place over medium heat. Add the garlic and cook for 1 minute, stirring a few times, until it starts to get golden brown.

• Step 6. Now add 1/3 cup of sweet chili sauce and 2 tablespoons of light soy sauce.
• Stir through and increase the heat to high. Cook for 1 minute and about 20-30 seconds, stirring frequently until the sauce starts to bubble and thicken.

• Step 7. Once it looks caramelised and semi-sticky, return the salmon pieces and stir through the sauce. Leave in the pan over heat for about 30 seconds to bubble away gently. Remove from heat and sprinkle with green onions to finish the dish.

More Salmon Recipes

Source link