This one is a spiced up healthier sweet and sour chicken recipe. I didn’t have any dried chilies so I added an extra jalapeno. As I was mixing them in, I decided that each piece of chicken probably shouldn’t be covered in jalapeno (AGH!) so I removed some before I finished cooking. Comments are in green.
Source: Food Network Emeril
1 Tbs. soy sauce
1 1/2 tsp. dark soy sauce (?! never head of that; I just used more soy sauce)
1 1/2 tsp. cornstarch
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
1/2 cup ketchup
1/4 cup chicken stock (low sodium)
1 Tbs. chili garlic sauce (overflowing 1 Tbs.)
2 tsp. sugar
4 tsp. vegetable oil
2 tsp. minced ginger (ground)
2 tsp. minced garlic
2 tsp. minced green onion bottoms
10 dried red chiles (omitted)
1 jalapeno, stemmed, seeded, and thinly sliced (probably around 1.5 jalapenos after I took some out of the pan, stemmed, seeded and chopped)
1 red bell pepper, stemmed, seeded, and thinly sliced
1 cup sliced yellow onion (red onion)
2 tsp. toasted sesame seeds
1 tsp. sesame oil (omitted – as I am typing this I realized I forgot this! Didn’t miss it.)
1 Tbs. chopped fresh cilantro leaves (stems left in; I love how they taste!)
1. In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, add the chicken to the sauce. Toss to evenly coat the chicken and set aside to marinade for 15 to 20 minutes as you chop everything else.
2. In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use.
3. Place a wok over high heat and add the vegetable oil to the pan. (I add the oil first and then turn on the heat to avoid splattering.) Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies (omitted) and jalapenos to the wok. Cook, stirring often until the garlic is frangrant 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 4-5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well to coat all the chicken and vegetables evenly, about 1 to 2 minutes.
4. Sprinkle the sesame seeds, sesame oil (oops omitted) and cilantro into the pan and toss to combine. Remove from heat and serve with steamed rice.