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Sweet and Hot Pepper Chicken, Asian-Style Recipe

Sweet and Hot Pepper Chicken, Asian-Style

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on August 24, 2011

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    This recipe was great. The "hot" was kind of lost on me though. Maybe instead of including the dried red chilis I will cook with red pepper flakes...

    Over all I loved it and will make it again. I like the idea of adding more veggies and will do so next time.

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  • on July 24, 2011

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    Great change for a stir fry recipe! I had a lot of leftover veggies that I needed to cook, but wanted a different flavor from the standard soysauce flavor stir fry and this did the trick! I had to substitute ketchup for tomato paste mixed with rice vinegar and also added a lot more veggies than the recipe called for (ie: yellow, red and green bell pepper, mushrooms, carrots, etc. and it turned out GREAT! I will be making this one again and again!

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  • on July 21, 2011

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    OMG! This made my taste buds so happy! Excellent dish! Had it over wild rice. Only change I made was used asian bbq sauce in place of the ketchup!

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  • on August 30, 2010

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    I made this recipe at home and we loved it. We love our asian food so this is only in my opinion. The food was quick to cook once you got done with the prep. Made it again for a work pot luck and they all loved it aw well. If you have the time I encourage you to try this recipe

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  • on May 06, 2010

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    I made this for dinner tonight, I used a rotisserie chicken and all the veggies except the jalapenos, red pepper, and ginger. Instead I used red pepper flakes, and dried ginger. It came out amazing! The smell of this in my kitchen is just like my favorite Thai restaurant. The color of this is beautiful reddish color from the ketchup and the red bell pepper. It tastes so good there will be no leftover tonight!
    Thanks Emeril!

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  • on April 25, 2010

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    This recipe is like something you would see in a 1970's edition of the Betty Crocker cook book, back when nobody had any idea of what Asian cuisine actually tasted like. I would like to think we know better today, but I guess not. I mean, even if a recipe isn't authentic, I can forgive that as long as it's good. But this is so far from good, that good is a tiny little spec from where this recipe sits. Good has been dead and gone for centuries and nobody is alive that remembers what it was like.

    A bunch of chewy chicken sitting in tangy orange slime. I should have known when the chief ingredient to the sauce is ketchup. Ketchup! If I was served this at Firebowl I would return it and demand and refund. And I have never done that before in my entire life. Hell, I'd do that if they served this to me at McDonald's. Yes, I expect more from McDonald's than what I got from this recipe.

    Emeril: I have never had your food before but I have to assume you are a better cook than this. If I were you, I would start doing some serious quality checking on the recipes that go out with your name on them. Try this, I dare you. You will be displeased.

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  • on April 17, 2010

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    Very fast and easy to make once you get done with all the prep work. Comes out delicious and I added more peppers for extra spice, very nice.

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  • on April 16, 2010

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    This recipe was so tasty! My family and I ate everything it was so good. It had just the right amount of heat.

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  • on April 14, 2010

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    This introduced me to the world of homemade Asian food. I greatly enjoyed it and so did my family. I think I'll make it again soon.

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  • on March 30, 2010

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    I do not even consider myself to be good at cooking Asian food, but this recipe was absolutely wonderful. I was afraid to make it, and we had back up pizza ready to make in case it was bad. The blend of sweet & hot was absolutely perfect. I couldn't find garlic chili sauce, so I just used 1 tsp. of chili sauce, and it still turned out great! I will be making this dish a lot more often, especially if I need to show off and make people think that i am a great cook!

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