Photo: Sweet and Hot Pepper Chicken, Asian-Style Recipe
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
Directions
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
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By Miss Sara Jo
Pittsburgh, PA
on May 17, 2013
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I wanted to love this. I doubled the sauce as I added a bag of stir fry veggies, and I only used regular soy sauce, but those were the only changes I made. I was unimpressed with the flavor and textures. For the amount of ingredients I was expecting much more, and truly was so excited to make this. It was just meh. It does make lots of food of you serve with rice and extra veggies. There are only two of us, and we ate it for two nights, but after that we threw it out. Sorry, not a winner, and will not be making again.
By mfreeman303
Colorado Spring...
on March 24, 2013
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OMG....this was flippin awesome! I didn't have chili garlic stuff, so I just used some chili powder. I also didn't have dried chillies, so I just used two jalepenos (instead of one and I'm not a big ginger fan (other than the blonde from gilligan's island so I deleted that stuff too. Other than that, it was a fantastic recipe that I've made twice already and it's so easy. There was a big write up that E used Ketchup....and why not? It was so good. Enjoy!!!
By fletches128_8201888
Owings, MD
on January 01, 2013
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I have never taking the time to write a review but I just had to with this gem of a dish. First off I changed a few things simply because I couldn't find them in my local grocery store. I used an extra large jalapeño because there were no red chiles to be found. I used all regular soy sauce and I didnt use the sesame seeds because they were $5.50 which was not in my budget. However the meal was hella delicious and I received a 1000 from my 6 year old and his bestfriend. Let me not forget to state that the 1000 was on a scale of 1-10 : Make this dish you won't be dissapointed I promise!!! Oh I also added broccoli and cooked everything a little longer then the directions stated.
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