Lola’s Kitchen: Veggies in Chili Sauce Recipe

Posted March 25, 2016 by Lola in Lola's Kitchen / 12 Comments

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 (optional)
  • 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.


  1. Cut the onion and red bell pepper in small pieces. In a wok bake the onion until translucent.
  2. Add the red bell pepper and bake for about 5 minutes.
  3. 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.
  4. If serving with rice start cooking the rice now for 10 minutes.
  5. In the meantime add the vega meat to the wok and continue baking.
  6. 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.
  7. Drain the rice and serve the veggies with chili sauce with rice. Enjoy!


Variation Tips

  • 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.

What’s a quick and easy sauce you like to make for dinner?

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12 responses to “Lola’s Kitchen: Veggies in Chili Sauce Recipe

    • I tweak most recipes a bit, although some take a few tries before they turn out good, this one was a success on the first try. It’s relatively easy to make too. I hope you’ll give it a try 🙂

    • I always go grocery shopping after I’ve eaten for that reason, else I come back with way more food then I need. I am making this recipe again this week, it’s a good one!

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