Best 15 Asian Chili Recipes

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE

Steps:

• Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
• Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
• Combine all ingredients in a small bowl.
• Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
• Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
• It is important not to over-mix or otherwise it will turn into a paste!
• Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
• Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
• Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
• Do this in batches.
• As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
• Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
• Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.

ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
• Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

ASIAN CHILI CHICKEN NOODLE SOUP

Steps:

• In a large pot heat oils over medium heat.
• Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
• Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
• While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
• Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
• Garnish with the 1/4 cup cilantro and serve.

ASIAN INSPIRED CHILI

Steps:

• Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
• Add remaining ingredients,bring to a boil.
• Reduce heat and simmer for 1 hour.

SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE

Steps:

• For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
• For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
• Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
• Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
• Fold the left and right corners over filling.
• Lightly brush the remaining corner with the remaining egg.
• Tightly roll the filled end toward remaining corner then press gently to seal.
• Repeat using all the mixture and spring roll wrappers.
• In a medium heavy saucepan, pour about 2-inches of oil inches.
• Heat the oil to 350 degrees.
• Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
• Place on paper towels to drain.
• Serve with prepared chilled sweet chili sauce.

SWEET CHILI CHICKEN WITH ASIAN VEGETABLE RICE

Steps:

• In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
• Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
• Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
• Slice chicken diagonally and serve over rice. Sprinkle green onions over top.

ASIAN CHICKEN AND CHILI SOUP

Steps:

• In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
• Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

ASIAN CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese.

SWEET CHILI ASIAN MEATBALLS

Steps:

• Soak the slice of bread in the milk in a small bowl.
• Mix the ground meats, soaked bread, and all remaining ingredients, up to the olive oil, until well combined.
• Roll the meat mixture into walnut-sized balls. In a large saute pan, over medium-high heat, heat the olive oil and sear the meatballs. If you can't fit them all in the pan at once, cook in batches. Sear into golden brown, about 8 to 10 minutes. Cool slightly.
• In a small saucepan, heat the chili sauce over low heat.
• Stick a toothpick or skewer into each meatball, then dip them into the sauce. Roll the tips in toasted panko and crystallized ginger and serve.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE

Steps:

• Cook spaghetti.
• While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
• Drain spaghetti.
• Combine all ingredients in the pot with the cooked spaghetti
• Serve warm and enjoy!

ASIAN CHICKEN WRAP WITH CHILI SAUCE AND CARAMEL CORN

Steps:

• Preheat an outdoor grill or indoor grill pan.
• In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth. Add the vinegar, olive oil and sesame oil and blend until emulsified. Add salt and pepper, to taste
• Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side. Let the chicken cool down then dice it into bite-size pieces.
• In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour.
• To serve, separate the lettuce leaves. Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves. Arrange on a serving platter and serve.
• Brush the onion halves with oil and grill them for 4 minutes on each side. In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock. Blend on high until smooth. Season with salt and pepper, to taste.

POTATO SALAD WITH ASIAN-STYLE CHILI DRESSING

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a small bowl whisk together the jalapeño, the garlic, the sugar, the vinegar, the lime juice, the anchovy paste, the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.

HOT AND SOUR ASIAN CHILI

Steps:

• In medium saucepan, heat oil. Add onion and stir fry 2 to 3 minutes until onion is transparent.
• Add ground beef and stir, breaking into pieces, until completely browned. Drain off any excess fat.
• Add black bean garlic sauce, chili garlic sauce, soy sauce and vinegar. Cook and stir about 1 minute.
• Add beef broth and diced tomatoes and bring to boil. Cover, reduce heat and simmer 5 minutes.
• To serve, ladle into soup bowls and top with fried chow mein noodles and chopped green onions. If preferred, serve over white rice.