CHINESE CHICKEN WITH BLACK PEPPER SAUCE RECIPE - FOOD.COM
For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
- Mix together sauce ingredients in a small bowl and set aside.
- Cut chicken into a small dice, about 1/4-inch.
- Heat 1-2 cups peanut or other cooking oil in your wok.
- Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
- Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
- Remove oil from wok and discard.
- Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
- Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
- Serve at once with hot steamed rice.
Nutrition Facts : Calories 303.3, FatContent 6.3, SaturatedFatContent 1.6, CholesterolContent 125.9, SodiumContent 952.2, CarbohydrateContent 28, FiberContent 3, SugarContent 2.2, ProteinContent 32.6
CHICKEN CHOP WITH BLACK PEPPER SAUCE RECIPE | SIDECHEF
Delicious grilled or pan-fried marinated chicken covered in a rich, bold black pepper sauce. One of the reasons I love Chicken Chop is because the meat is always so tender and flavorful. Chicken Chop is all dark meat – the drumstick and thigh.
Provided by Wok & Skillet
Categories Weeknight Dinners Pack for Lunch Shellfish-Free Meal Plan Full Meal Egg-Free Fridge Stove Peanut-Free Tree Nut-Free
Total Time 9000S
Yield 4
Number Of Ingredients 15
Steps:
- To make the marinade, mix Soy Sauce (2 teaspoon), Worcestershire Sauce (2 teaspoon), Ketchup (1 tablespoon), and Brown Sugar (2 teaspoon) in a small bowl.
- Pour marinade over the Boneless, Skinless Chicken Thigh (4 piece) and gently massage it into the chicken.
- Let the chicken marinade in the fridge for at least 2 hours and up to overnight.
- Grill or pan-fry the chicken over medium-high heat for about 2 minutes on each side or until fully cooked. Set aside.
- In a small bowl, mix Soy Sauce (1 teaspoon), Worcestershire Sauce (1 teaspoon), Brown Sugar (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Salt (1/4 teaspoon), and Corn Starch (1 teaspoon).
- Melt Butter (1 tablespoon) in a pan over medium-low heat, then add Olive Oil (2 teaspoon).
- Add Onion (1/2) and Garlic (2 clove). Saute until the onions are soft and translucent.
- Add the black pepper sauce mixture, then turn up the heat. Let the sauce simmer for just a minute. This will allow it to thicken up.
- Pour the sauce over the chicken, then serve right away. Enjoy!
Nutrition Facts : Calories 48 calories, ProteinContent 4.4 g, FatContent 2.2 g, CarbohydrateContent 2.3 g, FiberContent 0.1 g, SugarContent 1.4 g, SodiumContent 127.2 mg, SaturatedFatContent 0.8 g, TransFatContent 0 g, CholesterolContent 22.0 mg, UnsaturatedFatContent 0.7 g
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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.
CHICKEN WITH BLACK-PEPPER MAPLE SAUCE RECIPE | EPICURIOUS
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Reviews 3.8
Total Time 40 min
- Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.
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!
SINGAPORE BLACK PEPPER CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 30 minutes
Calories 231.8 per serving
- Add veggies back to chicken in wok. Add black pepper. Stir to combine and reheat veggies if needed. Serve immediately over hot rice.
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