BLACK PEPPERED CHICKEN RECIPES

Name: Black Pepper Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Asia, Indian
Ingredients: 1/2 cup reduced-sodium soy sauce; 1 tablespoon honey; 3/4 teaspoon coarsely ground pepper; 3/4 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/2 teaspoon curry powder; 1/2 cup cornstarch; 1-1/2 pounds boneless skinless chicken thighs, cubed; 1/4 cup canola oil, divided; 1 large onion, chopped; Minced fresh cilantro and thinly sliced green onions

BLACK PEPPER CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT

Black Pepper Chicken Stir-Fry Recipe: How to Make It image

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

Steps:

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.

Nutrition Facts : Calories 324 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 23g protein.

CHINESE BLACK PEPPER CHICKEN RECIPE | CHEFDEHOME.COM

Chinese Black Pepper Chicken Recipe | ChefDeHome.com image

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!
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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.
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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

Provided by Savita

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3-4 Servings

Number Of Ingredients 19

Ingredients

1 lbs Chicken, bone-less chicken thighs, cubed
1/2 tbsp Corn Starch
1 Egg(s), white part only
1 tsp Rice Vinegar, or 2 tsp Sake
1/4 tsp Salt
1/4 tsp Soy Sauce
2 tbsp Canola Oil, or more, if frying instead of poaching
1 Cup Red Onion, medium onion, medium diced
2 Green Onion, scallions, small diced
2 Garlic, cloves, small diced
2 tsp Black Pepper, fresh peppercorns, coarse ground
2 tbsp Soy Sauce
1 tsp Rice Vinegar
2 tsp Sesame Oil
2 tbsp Oyster Sauce
2 tsp Corn Starch
1 tbsp Canola Oil
1-2 Celery, stalk, small sliced
4 Cup Rice, cooked, for serving

Steps:

Mix all silken chicken marinade ingredients - egg white, starch, 1 tbsp oil, salt, soy sauce, and vinegar in a small bowl. Add small cubed chicken and mix well. Refrigerate for 30 minutes. Or at-least 20 minutes while you prep the rest of ingredients.
In meantime, in a small bowl, add black pepper sauce ingredients - soy sauce, oyster sauce, sesame oil, vinegar, corn starch, and 1 tsp coarse ground black pepper (adjust per taste). Whisk well and set aside.
Slice veggies - scallion, garlic, celery, onion and set aside.
Bring a pot of water (2-3 inch water) to rolling boil. Add marinated chicken with slotted spoon (so as leave behind marinade) and pouch for 4-6 minutes (or until chicken is fully cooked).
After 3-4 minutes, take a piece and check for done-ness. Chicken should not be pink inside. Continue until full cooked.
Transfer chicken to a paper-lined bowl and set aside. Discard the poaching water and also discard the chicken marinade.
In saute pan, heat 1 tbsp oil until shimmering hot. Add onion, half of scallions, and celery. Saute for 1 minute or until crisp tender.
Add cooked chicken and black pepper chicken sauce. Cook chicken and veggies in sauce for 1 minute or until sauce starts to thicken. Remove from heat. Sprinkle more black peppers (per taste) and remaining scallions.
Serve over rice and enjoy!

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