Sweet Chili Sauce
Makes 4 to 6 cups
This is a fantastic sauce and the key ingredient to Choi’s Stir-Fried
Chicken Henhouse Bowl. Without this sauce, the Henhouse Bowl
would be a sad stir-fry of vegetables, chicken, and rice. With this
sauce, it skyrockets into the stratosphere. But this very spicy,
slightly sweet sauce works wonders for anything: chicken, fish,
scallops, shrimp, even just a plain bowl of rice. You don’t need to
incorporate all these ingredients to make it work. The key
ingredients are the chili sauce, citrus, herbs, onion, garlic, and
ginger. Everything else just makes it that much more intense.1 (10-ounce) bottle Mae Ploy sweet chili sauce*
⅔ cup loosely packed Thai basil leaves
⅔ cup loosely packed cilantro leaves
½ cup freshly squeezed lime juice (from about 5 medium
limes)
⅓ cup freshly squeezed orange juice (from 1 medium orange)
1 medium yellow onion, peeled and coarsely chopped
½ bunch scallions (white and light green parts), coarsely
chopped
8 medium cloves garlic, peeled and slightly chopped (to get
them started; the blender will do the rest)