Type what you have

Ingredients

• ✓ sweet chile sauce
• soy sauce
• sesame oil
• garlic
• chicken breast
• cream cheese
• cilantro
• salt
• peanut
• green onion

Instructions

1. 1 Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
2. 2 Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
3. 3 Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

By Johannaf1969

Ingredients

• ✓ sweet chile sauce
• cilantro
• green onion
• lime
• carrot
• bean sprout
• peanut
• egg
• shrimp
• cayenne pepper
• red pepper flake
• sugar
• lime juice
• soy sauce
• peanut butter
• fish sauce
• ketchup
• rice wine vinegar
• garlic
• onion
• peanut oil
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
2. 2 Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
3. 3 Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
4. 4 Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
5. 5 Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

By n0xzemagrl

Ingredients

• ✓ sweet chile sauce
• cocktail wiener
• sriracha sauce
• chicken broth
• cilantro

Instructions

1. 1 Combine cocktail wieners, sweet chile sauce, sriracha, and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Garnish with cilantro and serve immediately, or switch to the Keep Warm setting.

By Soup Loving Nicole

Ingredients

• ✓ sweet chile sauce
• green bean
• white sugar
• soy sauce
• olive oil
• mirin
• sesame seed

Instructions

1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Ingredients

• ✓ sweet chile sauce
• brussels sprout
• olive oil
• garlic powder
• salt
• black pepper
• soy sauce

Instructions

1. 1 Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place Brussels sprouts on the prepared baking sheet, cut-side down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
3. 3 Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes.
4. 4 Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.

By fitzsimm

Ingredients

• ✓ sweet chile sauce
• chicken wing
• all-purpose flour
• oil
• butter
• hot pepper sauce
• chile-garlic sauce
• red chile paste
• honey

Instructions

1. 1 Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
4. 4 Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
5. 5 Pour the sauce over the chicken wings; stir to coat.

By Patrick