I made this tonight, and we like hot food, but this was almost too hot to eat... and I used half the amount of ginger and garlic it called for. I used the garlic and ginger found in the tubes in the produce section. I used 1 T tabasco sauce and 1 T of chili paste found in the Asian food section. Threw in some frozen green beans after chicken was cooked but before I added the sauce. I mixed the sauce in my mini Cuisinart, and after tasting it and knowing I was in trouble added some Agave. I had no problem with the sauce thickening, but I do use a high heat. Served over wild rice with side of fresh pineapple which helped offset the heat. I would add this to my dinner rotation, but will try cutting back on the chili paste and tabasco until I get a good amount of heat without hitting the blistering mark.
Was this review helpful?
0 users found this review helpful
I made this tonight, and we like hot food, but this was almost too hot to eat... and I used...