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Ingredients

• ✓ chile pepper sauce
• ground bison
• breadcrumb
• egg
• garlic
• salt
• black pepper
• worcestershire sauce
• vegetable oil
• water
• orange marmalade
• rice vinegar
• soy sauce

Instructions

1. 1 Combine bison, bread crumbs, egg, garlic, salt, black pepper, and Worcestershire sauce in a large bowl; form into 24 meatballs.
2. 2 Heat vegetable oil in a skillet over medium heat. Add meatballs; cook until nicely browned on all sides, 7 to 10 minutes.
3. 3 Add water, orange marmalade, rice wine vinegar, chili sauce, and soy sauce to the skillet; bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 1 hour.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• millet flour
• soy milk
• vegetable oil
• water
• black bean sauce
• water
• water
• cooking spray
• egg
• green onion
• cilantro leaves
• cracker

Instructions

1. 1 Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
2. 2 Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
3. 3 Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
4. 4 Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

By meowypurr

Ingredients

• ✓ chile pepper sauce
• cooking spray
• chicken wing
• hot sauce
• salt
• black pepper
• vegetable oil
• all-purpose flour
• rice vinegar
• brown sugar
• garlic
• ginger root
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; coat with cooking spray.
2. 2 Season chicken wings with hot sauce, salt, and pepper in a large bowl. Add vegetable oil; toss to coat.
3. 3 Place wings and flour in a large, food-safe plastic bag; hold closed tightly and shake until wings entirely coated, no wet spots should remain. Transfer wings to the prepared baking sheets, making sure no wings touch one another. Coat wings with cooking spray.
4. 4 Bake in the preheated oven for 30 minutes; flip wings. Continue baking until wings crispy and no longer pink in the center, about 30 minutes more.
5. 5 Whisk rice wine vinegar, brown sugar, garlic, ginger, chili paste, and soy sauce together in a saucepan; bring to a boil, then immediately remove from heat.
6. 6 Toss 1/2 wings and 1/2 glaze together in a large bowl using tongs until evenly coated; transfer to a serving platter. Let sit about 5 minutes to allow glaze to soak into wings before serving. Repeat with remaining wings and glaze.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• garlic
• maple syrup
• soy sauce
• mayonnaise
• rice vinegar
• salt
• black pepper
• chicken thigh
• lime

Instructions

1. 1 Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
2. 2 Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.
3. 3 Preheat charcoal grill to high heat.
4. 4 Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
5. 5 Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• mayonnaise
• rice vinegar
• vegetable oil
• lemon
• mustard
• white sugar
• cayenne pepper
• salt
• cabbage
• peach
• chive

Instructions

1. 1 Make the dressing: Whisk mayonnaise, rice vinegar, Asian chile sauce, vegetable oil, lemon juice, Dijon, and sugar in a bowl until smooth. Season with cayenne pepper and salt.
2. 2 Make the coleslaw: Place cabbage into a large bowl. Add peaches and 3 teaspoons chives and lightly toss until combined. Pour dressing over top and stir until coated.
3. 3 Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with remaining 1 teaspoon chives before serving.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• mango
• cilantro
• rice wine vinegar
• salt

Instructions

1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• garlic
• lime
• rice vinegar
• fish sauce
• lime juice
• sesame oil
• sea bass fillet
• vegetable oil
• salt
• cilantro leaves

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
3. 3 Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
4. 4 Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
5. 5 Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• cilantro leaf
• hamburger bun
• salt
• cayenne pepper
• ground chicken
• turmeric
• cumin
• soy sauce
• bread crumb
• coconut milk
• basil
• garlic
• fish sauce
• rice vinegar
• jalapeno pepper
• cucumber
• carrot
• lime juice
• peanut butter

Instructions

1. 1 Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.
2. 2 Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.
3. 3 Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).
4. 4 Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.
5. 5 Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.
6. 6 Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• cilantro
• garlic
• cashew
• ginger root
• red chile pepper
• vegetable oil
• brown sugar
• soy sauce
• ketchup
• rice vinegar
• lemon
• cornstarch
• water
• black pepper
• salt
• chicken breast

Instructions

1. 1 Season chicken cubes with salt and black pepper.
2. 2 Mix water and cornstarch in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
3. 3 Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chile and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
4. 4 Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into the skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through.
5. 5 Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

By John Mitzewich

Ingredients

• ✓ chile pepper sauce
• lime
• cilantro
• peanut
• green onion
• bean sprout
• egg
• chicken breast
• shrimp
• garlic
• vegetable oil
• sugar
• oyster sauce
• fish sauce
• chicken stock
• lime juice
• flat rice noodle

Instructions

1. 1 Fill a large bowl with hot tap water and place noodles in it to soak for 20 minutes.
2. 2 Stir together lime juice, chicken stock, fish sauce, lime juice, oyster sauce, sugar, and 2 teaspoons chile sauce in a small bowl. Set aside.
3. 3 Heat a wok or large skillet over high heat and add vegetable oil. When oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. 4 Move everything in the wok out to the sides and pour in eggs in the center. Cook and stir eggs until firm. Add noodles to the wok and pour in the sauce. Cook, stirring constantly, until noodles are tender. Add a bit more water if needed to finish cooking noodles.
5. 5 Stir in 3 cups bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
6. 6 Serve garnished with remaining 2 cups bean sprouts, fresh cilantro, and lime wedges on the side.

By Fatty Arbuckle

Ingredients

• ✓ chile pepper sauce
• basil
• peanut
• green onion
• bean sprout
• water
• egg
• shrimp
• chicken breast
• garlic
• sesame oil
• sugar
• lime juice
• worcestershire sauce
• oyster sauce
• soy sauce
• tamarind paste
• chicken stock
• zucchini

Instructions

1. 1 Make zucchini noodles using a spiralizer.
2. 2 Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
3. 3 Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
4. 4 Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
5. 5 Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

By Andrea Nicole