Sweet Chili Sauce

A few years ago McDonald’s had some delicious signature wraps on their menu. Tim and I loved the Sweet Chili Chicken Wraps. Sadly, at least in our neck of the woods these are no longer available. Sweet Chili Sauce came from the hope of replicating that recipe.

Sweet Chili Sauce

Sweet Chili Sauce turned out perfect! Just the right amount of sweet vs. heat. Confession….I have not tried the wrap…..yet. Long story short, my attention was diverted to pizza…….and
well, that’s in the next post, stay tuned!!

Living in as I commonly call it “Hooterville” (if you are of certain age you will understand the reference), but sometimes it’s hard to find certain items in the cooking realm. Hence my skill at improvising. Red pepper flakes were a perfect substitute for Tai Chili Peppers. 

Sweet Chili Sauce

I know, I know…Amazon, but again living in Hooterville, same day delivery….LOL. And I wanted to make this recipe right now!!!

Red pepper flakes, spicy….check…….how about sweet??? Honey of course, syrupy, and sweet, plus better for you than sugar. Rice wine vinegar for an acid, garlic, and the surprise ingredient….ketchup.

Wanting the sauce to be a bit more red in color than traditional Sweet Chili Sauce, a touch of ketchup did the trick, plus it added a something in the background taste that will leave them wondering.

Sweet Chili Sauce

A slurry of cornstarch and water to thicken and you have a delicious sauce to dip any finger food in. Pour it over chicken or seafood and cook for a sweet, spicy sauce, for use as a marinade.

Anyway you chose Sweet Chili Sauce is your new go too sauce…….I better get to creating those wraps….future post!!???
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Sweet Chili Sauce

Sweet Chili Sauce

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1/2 cup sauce 1x
  • Category: Sauce
  • Method: Cook
  • Cuisine: Tai


Sweet & Spicy….perfect sauce!!!



1 cup honey

¼ cup rice wine vinegar

3 garlic cloves, minced

1 tablespoon red pepper flakes

2 tablespoons ketchup, divided 

¾ cup water

1 tablespoon cornstarch mixed with 2 tablespoons water


In a small sauce pot whisk together honey, red pepper flakes, rice vinegar, 1 tablespoon ketchup, garlic, and ¾ cup water.

Bring to a boil over medium high, and boil for 1 minute, whisking constantly.

In a small bowl combine cornstarch and 2 tablespoons water.

Reduce heat and pour cornstarch mixture into the pot and whisk to combine. Return mixture to a boil, stirring until sauce thickens. 

Remove from heat. Stir in remaining tablespoon of ketchup and set aside to cool.

Place in an airtight container and refrigerate. Can be stored in refrigerator for up to 2 months.

Keywords: spicy, sweet, red pepper flakes, garlic, dipping sauce, Tai, sweet chili

Chicken Satay Spaghetti Squash Salad

Chicken with yummy peanut sauce and spaghetti squash …… Chicken Satay Spaghetti Squash Salad.

Chicken Satay Spaghetti Squash Salad

Satay is traditionally a shish kebab style dish popular in Indonesia and Thailand. It is most frequently associated with Thai food, where it is made from cubes of beef, chicken, or lamb, and is dipped in a traditional peanut relish or sauce.

I mixed it up a little. First……no shish kebab. I marinaded chicken tenders in a curry, soy, brown sugar mixture. Tenders are are great and inexpensive part of the chicken…..bonus, they are easy to use, no cutting involved.

Chicken Satay Spaghetti Squash Salad

I used spaghetti squash for a pasta like element. I love spaghetti squash……it’s healthy, easy to make, and lends itself to lots of flavors. Some colorful cabbage, carrots, and green onions , along with the spaghetti squash make the salad base.

Peanut sauce, how do I love thee let me count the ways………slightly spicy, smooth, and peanut buttery, the perfect sauce for this salad.

Chicken Satay Spaghetti Squash Salad

I grilled the marinaded chicken on a grill pan, but please use your outdoor grill if you can.

I tossed the peanut sauce with the spaghetti squash, cabbage salad base and topped with the grilled chicken after slicing it. Some cashews add crunch and cilantro a touch of green.

Chicken Satay Spaghetti Squash Salad

This salad is good either room temperature or cold and makes it a perfect take along salad for a get-together or to pack as a work day lunch.

Use up that spaghetti squash that is setting your counter or get out and buy one……you need to make Chicken Satay Spaghetti Squash Salad.

Chicken Satay Spaghetti Squash Salad Collage

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Chicken Satay Spaghetti Squash Salad

  • Author: Marty Boyd
  • Yield: 4 1x



  • Dressing
  • • ¼ cup peanut butter (preferably smooth)
  • • 1 garlic clove, minced
  • • 1/2 teaspoon sesame oil
  • • 2 tablespoons soy sauce
  • • 2 teaspoons brown sugar
  • • 1½ tablespoons sriracha
  • • Juice of one lime
  • • 6 tablespoons coconut milk
  • • 2 tablespoons water
  • • ¼ tsp salt
  • Salad
  • • 1 roasted spaghetti squash
  • • 2 cups red cabbage, shredded
  • • 2 cups green cabbage, shredded
  • • 1 cup shredded carrots
  • • ¼ teaspoon salt
  • • 4 green onions, sliced
  • Satay Chicken
  • • 4-6 chicken tenders, grilled and sliced
  • • Salt and pepper
  • • 1½ tsp curry powder
  • • 2 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • • Non stick coconut spray
  • Garnish
  • • 3 tablespoons cashews, roughly chopped
  • 2 tablespoon cilantro, chopped


  1. Mix dressing ingredients in a bowl until smooth.
  2. Place both cabbages, spaghetti squash carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  3. Mix curry powder, soy sauce, and brown sugar until blended, add chicken tenders and toss to coat.
  4. Spray grill pan or skillet with coconut spray and heat over high heat. Cook the chicken for 3 minutes until golden, then transfer to a plate.
  5. Toss all salad ingredients with dressing. Slice chicken tenders and place on top of salad. Garnish with cashews. Serve at room temperature or warm.