Hot and Sour Asian Chili

Dive into a bowl of bold flavors with this Hot and Sour Asian Chili, a tantalizing fusion of heat, tang, and umami. This one-pot recipe combines tender ground pork or chicken with fiery red chilies, aromatic garlic, and ginger for a robust base. A savory sauce of soy, rice vinegar, and chili garlic intensifies the flavors, while diced red bell pepper adds a satisfying crunch. For a touch of creaminess, optional tofu cubes soak up the vibrant broth, thickened to perfection with a cornstarch slurry. Garnished with fresh scallions, cilantro, and a spritz of lime, this hearty dish is perfect for spice lovers looking for a quick and easy dinner. Ready in just 45 minutes, this versatile chili is sure to become a family favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 units garlic cloves, minced
• 2 teaspoons ginger, grated
• 500 grams ground pork or ground chicken
• 1 medium red bell pepper, diced
• 2 units red chili, thinly sliced (adjust for heat)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons chili garlic sauce
• 500 milliliters chicken or vegetable stock
• 1 teaspoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 150 grams tofu, cubed (optional)
• 3 units scallions, chopped
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 unit lime, cut into wedges

Directions

Step 1

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the ground pork or chicken and cook, stirring frequently, until browned and cooked through, about 5-7 minutes.

Step 5

Toss in the diced red bell pepper and sliced red chili. Cook for 3-4 minutes to soften the peppers.

Step 6

In a small bowl, mix the soy sauce, rice vinegar, chili garlic sauce, and brown sugar. Pour the mixture into the pot and stir to coat evenly.

Step 7

Pour in the chicken or vegetable stock, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 8

If using tofu, gently stir in the cubed tofu and cook for an additional 5 minutes.

Step 9

Mix the cornstarch and water in a small bowl to create a slurry. Slowly add the slurry to the chili, stirring continuously to thicken the sauce.

Step 10

Remove the chili from heat, then garnish with chopped scallions and fresh cilantro if desired.

Step 11

Serve hot with lime wedges on the side for an extra tangy kick.

Nutrition Facts

Serving size	1671.8 grams (1671.8g)

Amount per serving	% Daily Value*
Calories	1768

Total Fat 125.10g	160%
Saturated Fat 36.10g	181%
Polyunsaturated Fat 16.90g
Cholesterol 390mg	130%
Sodium 4333mg	188%
Total Carbohydrate 45.30g	16%
Dietary Fiber 9.00g	32%
Total Sugars 19.60g
Protein 130.90g	262%

Vitamin D 35IU	175%
Calcium 719mg	55%
Iron 15mg	82%
Potassium 2639mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 28.6%

Carbs: 9.9%