Food Network: Sweet and Hot Pepper Chicken, Asian-Style

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Sweet and Hot Pepper Chicken, Asian-Style
Recipe courtesy Emeril Lagasse, 2006

Ingredients
1 tablespoon soy sauce
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
1/2 cup ketchup
1/4 cup chicken stock
1 tablespoon chili garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic

2 teaspoons minced green onion bottoms
10 dried red chiles
1 jalapeno, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup sliced yellow onion
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro leaves

Instructions
In a medium bowl, combine the soy sauce, dark soy and
cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly
coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir
to combine and set aside until ready to use. Place a wok over high heat and add
the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil.
Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
Cook, stirring often until the garlic is fragrant and the chilies begin to brown,
about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and
stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce
to the pan and bring to a boil, being sure to toss well in order to coat all the
chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds,
sesame oil and cilantro into the pan and toss to combine. Remove from the heat and
serve on a platter with steamed white rice.