This is a Paul and Jeanne Rankin recipe from their little Hot and Spicy book. Sharon made it to go with some chilli chicken puffs but I used the leftover sauce as an impromptu stir-fry sauce with some chicken and it was spot on.
Ingredients
1 tbsp rice wine vinegar
1 tbsp sugar
1 1/2 to 3 tbsp chilli sauce
2 tsp finely chopped garlic
1 tsp white pepper
3 tbsp Worcestershire sauce
100ml fresh orange juice
1/2 tsp salt
3 spring onions, finely sliced
Method
- Place all the ingredients in a bowl and whisk with a fork.
- It's then ready to use as a dipping sauce but if you are using it for a stir-fry then cook your veg and meat over a high heat before adding the sauce and letting it coat the ingredients and reduce for a minute or two.
It's a hot sauce, quite peppery, so regulate the heat by adjusting the amount of white pepper and chilli sauce. The latter may depend on your brand of sweet chilli sauce. I prefer Blue Dragon as it is gluten-free. Worcestershire sauce may not make it into the strict gluten-free category (check the ingredients) but I've never had any problems with it.
If you make up too much then it'll keep for a week in the fridge in a screw-top jar. Just make sure, from a gluten-free perspective, that nobody has been dipping battered or pastry-encrusted nibbles in there!
Cost: Cheap
Preparation time: 5 mins
Ease of cooking: As easy as it gets
Taste: 8/10
