Spicy Thai Basil Chicken Stir-Fry

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird's eye chillies, thinly sliced (adjust to taste)
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup fresh basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Cooked rice, for serving

Instructions:

1. Heat vegetable oil in a large pan or wok over high heat.
2. Add minced garlic and sliced chillies, stir-fry for 30 seconds.
3. Add sliced chicken breast and cook until browned and cooked through.
4. Stir in sliced bell pepper and onion, cook for an additional 2-3 minutes.
5. Add soy sauce, oyster sauce, fish sauce, and sugar. Stir well to combine.
6. Remove from heat and stir in fresh basil leaves.
7. Serve hot over cooked rice.

Extra Spicy Guacamole

Ingredients:

• 2 ripe avocados
• 1-2 serrano chillies, finely chopped (adjust to taste)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste
• Tortilla chips, for serving

Instructions:

1. In a medium bowl, mash the avocados with a fork until smooth.
2. Stir in chopped serrano chillies, red onion, cilantro, and lime juice.
3. Season with salt to taste and mix well.
4. Serve immediately with tortilla chips.

Spicy BBQ Chicken Wings

Ingredients:

• 2 lbs (900g) chicken wings
• 1/4 cup Banshee BBQ sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together BBQ sauce, soy sauce, honey, minced garlic, and grated ginger.
3. Place chicken wings in a large resealable plastic bag or bowl. Pour the Sriracha marinade over the wings and toss to coat.
4. Marinate in the refrigerator for at least 30 minutes.
5. Arrange marinated chicken wings on the prepared baking sheet in a single layer.
6. Bake for 25-30 minutes, flipping halfway through, until wings are cooked through and crispy.
7. Garnish with sesame seeds and chopped green onions before serving.

Spicy Black Bean and Corn Salsa

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 1-2 jalapeño chillies, seeded and finely chopped (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Tortilla chips, for serving

Instructions:

1. In a large bowl, combine black beans, corn kernels, chopped red onion, chopped jalapeño chillies, and chopped cilantro.
2. Squeeze lime juice over the salsa and toss to combine.
3. Season with salt and pepper to taste.
4. Serve chilled with tortilla chips.

Extra Hot Chilli Con Carne

Ingredients:

• 1 lb (450g) ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-2 Scotch bonnet chillies, finely chopped (adjust to taste)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Cooked rice or tortilla chips, for serving
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

1. In a large pot or Dutch oven, brown ground beef over medium heat, breaking it up with a spoon.
2. Add chopped onion, minced garlic, and chopped Scotch bonnet chillies. Cook until onion is softened.
3. Stir in drained kidney beans, diced tomatoes, tomato paste, ground cumin, paprika, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally, until flavors are well combined and chili has thickened.
5. Serve hot over cooked rice or with tortilla chips.
6. Optional: Top with shredded cheese, sour cream, and chopped cilantro before serving.

These recipes are sure to satisfy any heat-seeking palate! Adjust the amount of chillies to suit your preference for spice level. Enjoy experimenting in the kitchen!