Hot and Sweet Chicken
Makes 4 servings
This recipe can be offered as a “Healthy Choice" because it is a no-fat recipe. It is simple to prep and delivers exotic flavors.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
2 tablespoons Chef Paul Prudhomme's Poultry Magic® or
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1 pound chicken or turkey thigh meat or white breast meat, cut into 2 x 1/4-inch julienne strips
3 tablespoons cornstarch
2-1/2 cups defatted chicken stock
1/4 cup thinly sliced fresh ginger
1 small onion, peeled and cut into julienne strips
3/4 cup carrots, scrubbed and sliced diagonally 1/4 inch thick
3/4 cup julienne yellow bell peppers
3/4 cup julienne green bell peppers
2 teaspoons thinly sliced fresh garlic
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1/4 cup tamari (see Note)
1/4 cup balsamic vinegar
1 (8-ounce) can tomato sauce
6 (1-gram) packets artificial sweetener or sugar, optional
4 cups cooked long grain white rice
how to prepare
Combine the first 4 ingredients in a small bowl to make the seasoning mix. Sprinkle all surfaces of the chicken evenly with 2 teaspoons of the mix and rub it in well.
Dissolve the cornstarch in 4 tablespoons of the stock and set aside. Preheat a heavy 12‑inch skillet, preferably nonstick, over high heat to 350°, about 5 minutes.
Add the chicken, stir, and cook until it starts to brown, about 2 minutes. Add the fresh ginger and onions, stir and cook for 2 minutes. Add the remaining vegetables, Magic Pepper Sauce and seasoning mix, stir, and cook for 3 minutes. Stir in the tamari and vinegar, stirring occasionally, until much of the liquid evaporates and the sauce becomes thick and syrupy. Stir in the tomato sauce and remaining stock, bring to a boil, and cook for 2 minutes. Add the cornstarch mixture, cook for 2 minutes, remove from the heat, and, if desired, add the artificial sweetener. Serve over the rice.
Note: Tamari is a very flavorful kind of soy sauce, available in specialty markets and the international or ethnic food sections of many supermarkets. If it is unavailable where you shop, use the best soy sauce you can find.
Note: This recipe is a no-added fat, no processed sugar recipe from Chef Paul Prudhomme's Fork In The Road cookbook.
* If you prefer a little spicier dish, simply add more Magic Pepper Sauce.
Copyright© 1993 By Paul Prudhomme