Sweet and Hot Pepper Chicken, Asian-Style
Sweet and Hot Pepper Chicken, Asian-Style
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 27
- Cholesterol
- 83
- Sodium
- 469
- Total: 45 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 10 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 27
- Cholesterol
- 83
- Sodium
- 469
- Total: 45 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 10 min
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.
Looking for Something Else?
Fudge Factor
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Craving: Chocolate Cake Jan 27, 2011
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Hungry Girl's Chocolate 911 Feb 4, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
