Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
At the beginning of this year I did a post where people could recommend me recipes and one of the bloggers who recommended me a recipe was Melanie and she recommended a sriracha chicken recipe. So I gave it a try and tweaked the recipe to my tastes and liked it. So today I am going to share the recipe with you. It’s a nice mixture of flavours. It’s sweet, a bit salty and has a bit of a bite due to the sambal, but not too spicy (I can’t stand spicy food). I didn’t use sriracha sauce, but chili sauce instead and it has no chicken but veggies instead, so I named it veggies in chili sauce instead. It’s quite simple and doesn’t take long to prepare. I usually serve it with rice.
This recipe is losely based on Creme de la Crumb her honey sriracha chicken recipe.
- Red Bell Pepper – 2
- Onion – 1
- Vega Meat or Chicken
- Water – 1 1/2 cup
- Chili Sauce – 2-3 tablespoons
- Soy Sauce – 5 tablespoons
- Sambal – 1 teaspoon
- Cornstarch – 3-4 teaspoons
This recipe feed about 2-3 people. I usually serve it with rice.
- Cut the onion and red bell pepper in small pieces. In a wok bake the onion until translucent.
- Add the red bell pepper and bake for about 5 minutes.
- In a small bowl combine the ingredients for the sauce, chili sauce, soy sauce and sambal and combine well. Add the 1 1/2 cup water and the sauce mixture to the wok and keep baking.
- If serving with rice start cooking the rice now for 10 minutes.
- In the meantime add the vega meat to the wok and continue baking.
- Mix the cornstarch with a bit of water and add it to the wok. Cook for a few minutes on high until the sauce is the desired consistency.
- Drain the rice and serve the veggies with chili sauce with rice. Enjoy!
- Honey Sriracha Sauce. Like in creme de la crumb her recipe you can use sriracha sauce instead of chili sauce and add 1/4 cup sugar and 2-3 tablespoons honey to the sauce as well.
- Vary with veggies. You can serve this dish with almost any veggies you want or skip the veggies all together and eat only chicken, that’s possible too. I think most other veggies would work well with this sauce, just make sure to cook some of the veggies beforehand if they have to cook longer than 15-20 minutes.