Sweet and Hot Pepper Chicken, Asian-Style

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 10 min
 
YIELD: 6 servings
LEVEL: Easy

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
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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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5

Newest Ratings and Reviews

Read all 3 reviews

  • on February 18, 2013

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    SIMPLE WOW.you gotta try this

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  • on January 15, 2013

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    The taste was wonderful. My husband love this plate, it was rich on flavor and easy to make. Thank you so much for share this recipe. It will be part of our FAVORITE plates, we really love it, we completely recommend this one.

    people found this review Helpful.
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  • on February 07, 2012

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    Yum! I didn't have dark soy or chili garlic sauce so I just added more soy sauce and siracha. Came out spicy and delicious. Made it a couple of times for my family and will most likely use it again.

    people found this review Helpful.
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