Red's Chinese

Chef Jeff visits Red’s Chinese restaurant in the heart of New Orleans where flavors of the south meet classic Chinese. Together with the owners they create Asian-style Fried Chicken, a Chinese Chicken Stir-Fry and Kung Pao Pastrami that will have everyone coming back for seconds. 



-      Place the peanut oil in a hot skillet and add the sliced chicken meat

-      Sear on all sides, should take about 5 minutes

-      Add the yellow and green peppers, bok choy, Thai chilies and garlic, then cook for about 2 minutes

-      -Add the hoisin sauce, sambal, rice wine vinegar and water chestnuts

-      Adjust the seasonings using some soy sauce if you like

-      Allow all the ingredients to cook together for about 3-5 minutes

-      Serve the Kung Pao Chicken over steamed rice and garnish with roasted peanuts and honey

*It is important to have all your ingredients cut into the same bit size pieces so they cook at the same time, including the chicken

  • 3 tablespoons peanut oil
  • 1 pound chicken thigh meat, boneless and skinless, sliced into bite size pieces
  • 3 garlic cloves, sliced
  • ½ yellow pepper, seeded and diced
  • ½ green pepper, seeded and diced
  • 1 bok choy, cut into bite size pieces
  • 4 whole Thai chilies *These are extremely spicy, can omit or use less depending on your preferred spice level
  • 4 tablespoons Hoisin sauce
  • ¼ cup rice wine vinegar
  • 1 tablespoon sambal, or any chili paste
  • ½ cup water chestnuts, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
Subscribe to RSS - Chinese