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Ingredients

• ✓ thai sweet chili sauce
• rice vinegar
• sesame oil
• white sugar
• granulated garlic
• salt
• cucumber
• green onion

Instructions

1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle

Ingredients

• ✓ thai sweet chili sauce
• soy sauce
• paprika
• parsley
• black pepper
• chicken thigh

Instructions

1. 1 Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
3. 3 Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
4. 4 Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Aroma and Essence

Ingredients

• ✓ thai sweet chili sauce
• hamburger bun
• butter
• onion
• tomato paste
• garlic
• worcestershire sauce
• sugar
• chicken breast
• olive oil
• sweet pickle relish
• lemon juice
• honey
• coleslaw mix

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
2. 2 Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
3. 3 Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
4. 4 Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
5. 5 Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
6. 6 Spoon chicken mixture into toasted buns and top with coleslaw.

By CINDYJAKE

Ingredients

• ✓ thai sweet chili sauce
• rice noodle
• red curry paste
• olive oil
• water
• vegetable broth
• firm tofu
• carrot
• onion
• coconut milk
• red bell pepper
• soy sauce

Instructions

1. 1 Place rice noodles in a bowl of cold water to soak.
2. 2 Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
3. 3 Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
4. 4 Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

By The Angerers

Ingredients

• ✓ thai sweet chili sauce
• broccoli
• olive oil
• soy sauce

Instructions

1. 1 Combine broccoli, olive oil, and soy sauce in a resealable bag and toss to coat. Set aside to allow the broccoli to soak up the oil, about 10 minutes.
2. 2 Preheat an air fryer to 360 degrees F (182 degrees C).
3. 3 Place broccoli in the air fryer basket and cook for 6 minutes, shaking air fryer basket halfway through. You may have to do 2 batches depending on the size of your air fryer. Broccoli will be crisp-tender with lightly charred edges. Add 2 to 3 minutes more of cook time if you like your broccoli more tender.
4. 4 Transfer broccoli to a bowl and toss with sweet chili sauce.

By France Cevallos

Ingredients

• ✓ thai sweet chili sauce
• mayonnaise
• chile-garlic sauce
• lime
• sesame oil
• kosher salt
• black pepper

Instructions

1. 1 Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

By Jake176

Ingredients

• ✓ thai sweet chili sauce
• mayonnaise
• chile-garlic sauce
• shrimp
• cornstarch
• vegetable oil
• lettuce
• green onion

Instructions

1. 1 Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
2. 2 Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
5. 5 Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
6. 6 Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

By Mark

Ingredients

• ✓ thai sweet chili sauce
• wonton wrapper
• olive oil
• garlic
• ginger
• shrimp
• lime
• cream cheese spread
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Gently press a wonton wrapper into the bottom and up the sides of each prepared muffin cup.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the pans.
4. 4 Heat olive oil over medium heat in a large skillet. Add garlic, ginger, and shrimp. Cook until shrimp is pink on both sides, 5 to 7 minutes.
5. 5 Squeeze lime half into cream cheese in a bowl; stir to combine. Divide mixture evenly among cooled wonton cups, about 1 teaspoon each.
6. 6 Top cream cheese mixture with 1/2 teaspoon Thai sweet chili sauce and one shrimp; sprinkle with chopped green onion.

By Chef Mo

Ingredients

• ✓ thai sweet chili sauce
• fettuccine pasta
• mayonnaise
• heavy cream
• garlic
• sriracha sauce
• paprika
• salt
• black pepper
• butter
• shrimp
• white wine
• lime
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta is cooking, whisk mayonnaise, chili sauce, cream, garlic, Sriracha sauce, paprika, salt, and pepper in a medium bowl.
3. 3 Melt butter in a large nonstick skillet over medium heat. Add shrimp, wine, and lime juice. Cook and stir until shrimp begin to change color, 3 to 4 minutes.
4. 4 Drain fettuccine; add up to 2 tablespoons of pasta water to the shrimp. Stir in the mayonnaise mixture and red pepper flakes. Add the cooked fettuccine; stir to coat with sauce. Divide pasta between serving bowls.

By Bibi

Ingredients

• ✓ thai sweet chili sauce
• water
• white sugar
• kosher salt
• chicken
• cherry tomato
• habanero pepper
• garlic
• allspice
• vegetable oil
• thyme
• cumin
• black pepper
• cayenne pepper

Instructions

1. 1 Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside until cooled to room temperature.
2. 2 Score skin sides chicken pieces 2 to 3 times, about ⅛-inch deep; place in a large bowl or lidded container.
3. 3 Combine cherry tomatoes, habanero peppers, garlic, and allspice with sugar and salt mixture in a blender; blend until smooth.
4. 4 Pour tomato brine over chicken pieces, making sure all pieces are covered. Cover bowl or container; refrigerate 4 to 6 hours.
5. 5 Remove chicken pieces from brine, shaking off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with paper towels. Discard brine.
6. 6 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
7. 7 Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto chicken pieces
8. 8 Cook chicken over direct heat, skin sides down, on the preheated grill for 1 to 2 minutes; flip chicken pieces and move to indirect heat. Cook until well-browned and meat is no longer pink in centers, 30 to 35 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).
9. 9 Brush chicken pieces with chili sauce; transfer to a plate and rest before serving for 10 minutes.

By John Mitzewich