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Hot and Sweet Chicken




Source of Recipe


Chef Paul Prudhomme


Recipe Introduction


World-famous chef shares chicken recipe


Chef Paul Prudhomme of New Orleans prepared one of his favorite recipes for a crowd recently in Little Rock.




Combine the seasoning mix ingredients in a small bowl. 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 degrees Fahrenheit, about five minutes.

Add the chicken, stir, and cook until it starts to brown, about two minutes. Add the fresh ginger and onions, stir and cook for two minutes. Add the remaining vegetables and seasoning mix, stir and cook for three 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 two minutes. Add the cornstarch mixture, cook for two minutes, remove from 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, use the best soy sauce you can find.



List of Ingredients




Seasoning Mix:

2 tablespoons Chef Paul Prudhomme's Poultry Magic
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1 pound chicken thigh meat, cut into 2-inch by1/4-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 1Ž4 inch thick
3/4 cup julienne red peppers
3/4 cup julienne yellow bell peppers
3/4 cup julienne green bell peppers
2 teaspoons thinly sliced fresh garlic
1/4 cup tamarai (see note)
1/4 cup balsamic vinegar
1 8-ounce can tomato sauce
6 1-gram packets artificial sweetener, optional
4 cups cooked long grain white rice


Recipe



Combine the seasoning mix ingredients in a small bowl. 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 degrees Fahrenheit, about five minutes.

Add the chicken, stir, and cook until it starts to brown, about two minutes. Add the fresh ginger and onions, stir and cook for two minutes. Add the remaining vegetables and seasoning mix, stir and cook for three 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 two minutes. Add the cornstarch mixture, cook for two minutes, remove from 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, use the best soy sauce you can find.