TLC Cooking "Emeril's Sweet And Hot Pepper Chicken"

Emeril's Sweet And Hot Pepper Chicken

Planet Green

YIELD 4 servings

INGREDIENTS

3 tablespoons	soy sauce
1 tablespoon	mirin
2	jalapeno peppers, cut into thin strips
1 tablespoon	minced ginger
2 teaspoons	minced garlic
2 teaspoons	minced green onion bottoms
1 tablespoon	cornstarch
1 1/2 pounds	boneless, skinless chicken breast cut into 1/2-inch wide strips
1 cup	chicken stock
6 tablespoons	ketchup
1/4 cup	coconut milk
2 tablespoon	oyster sauce
1 tablespoon	chili garlic paste
2 teaspoon	granulated sugar
2 tablespoons	peanut oil
1	red bell pepper cut into thin strips
1	yellow onion thinly sliced
2 teaspoons	toasted sesame seeds
1 tablespoon	chopped fresh cilantro

PREPARATION:

Method:

In a medium bowl, combine the soy sauce, mirin, jalapeno peppers, ginger, garlic and green onion with the cornstarch. Add the chicken to the bowl, stir to evenly coat and let stand for 20 minutes.
In a separate small bowl, combine chicken stock, ketchup, coconut milk, oyster sauce, chili garlic paste, and sugar. Stir well to combine and set aside.
Place a wok or large saute pan over high heat and add the peanut oil. Swirl the pan to coat with the oil and once hot, add the bell pepper and onion to the pan and stir-fry until they begin to caramelize, about 20-30 seconds.
Add the chicken to the pan and continue to stir-fry until the chicken in nearly cooked through, about 4 to 5 minutes. Bring the contents to a boil until a sauce-like consistency is reached, about 2 to 3 minutes.Add the sauce to the pan, and continue to stir-fry until all ingredients are well coated.
Remove from the heat, plate on a platter and garnish with the sesame seeds and cilantro. Serve while hot with steamed brown rice.

This recipe appears in: Chicken

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