PEPPER CHICKEN RECIPE - SIMPLE CHINESE FOOD
In summer, the most unaccustomed to eat, is greasy meat, even if you eat meat, you must eat refreshingly. Compared to pork and beef, chicken is my favorite in hot weather. It not only has the highest protein content, but also has a very low fat content. It is a very healthy meat that does not add too much burden to the body.
The chicken dish I'm going to talk about today is a cold dish. It is a very homely Sichuan dish with a spicy and spicy taste. Its method is very simple, mainly cooking and mixing, which is convenient and quick to operate is also a major feature suitable for summer. Since the method is simple, in fact, all the thoughts are spent on the seasoning, as long as the seasoning ratio is mastered, even novices can easily control it.
Provided by Nicole's Life Book
Total Time 15 minutes
Yield 3
Number Of Ingredients 11
Steps:
- Chop chicken thighs and chicken breasts for use, cut green onion and coriander into sections, crush garlic and slice ginger
- Put clean water in the pot, add green onion, dried chili and ginger slices
- After boiling, add the chicken and cook until it can be pierced through with chopsticks, remove it and soak in cold water until it is completely cold
- After cooling, tear the chicken into long strips by hand
- Put the peppercorns in the pot and bake for fragrant.
- Put the roasted pepper, minced garlic, light soy sauce, salt and sugar into the chicken and mix well
- Put chili powder and sesame oil in the pot to heat
- Pour hot chili oil into the chicken
- Put the green onion and coriander in the pot, mix well
CHINESE RED PEPPER CHICKEN RECIPE - FOOD.COM
Make and share this Chinese Red Pepper Chicken recipe from Food.com.
Total Time 27 minutes
Prep Time 12 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
- Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
- Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
- Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.
Nutrition Facts : Calories 378.3, FatContent 21.5, SaturatedFatContent 4.5, CholesterolContent 46.4, SodiumContent 1129, CarbohydrateContent 26.6, FiberContent 2.3, SugarContent 6.2, ProteinContent 21
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CHINESE PEPPER CHICKEN - MARION'S KITCHEN
From marionskitchen.com
- Combine the chicken with the marinade ingredients. Set aside for later. Place the Sichuan peppercorns in a dry frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder. Mix 1 tbsp of the peppercorn powder with the oyster sauce, Shaoxing wine and sweet dark soy sauce. Keep the remaining peppercorn powder in an air-tight container and use to season anything from pan-fried chicken to grilled prawns. Add about a centimetre of oil to the base of a wok or frying pan over high heat. When the oil is hot, toss half the marinated chicken in the corn flour and cook in the oil for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with the remaining chicken and flour. Heat the 1 tablespoon of oil in a large wok or frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined. Serve immediately.
CHINESE BLACK PEPPER CHICKEN RECIPE | CHEFDEHOME.COM
Sharing today, Chinese takeout-style Chicken stir-fry with homemade black pepper sauce and not-fried but moist silken-ed chicken that just melts in mouth!
Chinese Black Pepper Chicken is by far one of our favorite take-out chicken from Panda Express. This is one such Asian chicken stir-fry that is not sweet, has silky moist chicken, and subtle peppery bite. In one sentence, if you like black pepper and fan of Asian flavors then this recipe is for you!
Whenever we eat out Chinese, specially a quick one such as Panda Express... no matter how much Vishal adores their orange chicken, he will always ask for a side of black pepper chicken in panda bowl. Few years ago, I started messing with these flavor at home. Now a days, we often make black pepper chicken at home! Actually, I even use the black pepper sauce to make some vegetarian black pepper tofu too!
So, today I thought to share with you this skinny, delicious, and ready in 20 minutes Chicken Takeout dinner!
Get ready some rice, and let's get cooking!
What is Silken Chicken
You know the best part? In Black Pepper Chicken, chicken is not deep fried rather marinated and pouched which is called "silken-ed" in Asian cuisine. It takes almost same time as battered and fried chicken (staple Chinese take-out cooking technique) but chicken comes out super moist.. almost soft like silk. I think that's why the name.
To make Silken chicken, I marinate the chicken in easy-to-find pantry ingredients such as soy sauce, egg white, corn starch and some seasoning. After a brief marination, I pouch the chicken in hot boiling water which seals the egg-based marinade onto the chicken, in 10-12 minutes chicken pieces look like silk and are silk moist tender.
You can ready one batch of chicken over the weekend and then use it for any kind of stir-fry you like. This is a low-calorie yet delicious way cooking chicken for all-purpose use.
Once the chicken is ready, Black Pepper Chicken is ready in a breeze. I saute red onion and celery until these are crisp and crunchy, then add chicken and black pepper sauce. Let the flavors mingle for a while and..
Voila!! Chinese Black Pepper chicken is ready to be devoured.
I did not plan this recipe for today but I decided to post it for one of my follower who seems to really love my Chinese-style Chicken recipes like Sweet and Sour Chicken. Hence, posting little late today. I'm sure I will catch up with my friends who did not see a recipe on the blog this morning. :)
Oh, this makes me ask you, which one of my recipe is your favorite? I would love to hear your thoughts on that. Leave a comment below and let me know.
Enjoy! -Savita
From chefdehome.com
Total Time 20 minutes
Cuisine Asian
- Serve over rice and enjoy!
CHINESE CHICKEN AND PEPPERS RECIPE - FOOD.COM
From food.com
Total Time 15 minutes
Calories 264.4 per serving
- Serve with fried rice.
BLACK PEPPER CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Cuisine Asia, Indian
Calories 324 calories per serving
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
SALT AND PEPPER CHICKEN RIBS | ASIAN INSPIRATIONS
From asianinspirations.com.au
Reviews 3.5
Total Time 25S
Cuisine Chinese
- To Cook Marinate chicken ribs with salt and pepper. Set aside to marinade for 1 hour or overnight for better taste. Just before frying, carefully coat each chicken piece with egg and cornstarch. Mix well. In a wok, heat up 3-4 cm of oil until it’s hot. Deep-fry the chicken in small batches. Then, remove from wok, drain and set aside to rest for 10-15 mins while you fry up the rest of the chicken. Once rested, return the chicken to the wok and deep-fry for a second time. The chicken will be crispier after the second round of frying. In a separate pan, heat up 1 tbsp of oil. Add garlic and chilli and fry until aromatic. Sprinkle some salt and pepper. Remove from heat, add chicken to the pan and toss well. Garnish with spring onion and serve immediately.
ASIAN ORANGE CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 3 hours 20 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 445.4 calories per serving
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
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