PEPPER CHICKEN CHINESE RECIPE RECIPES

CHINESE PEPPER CHICKEN - MARION'S KITCHEN

Chinese Pepper Chicken - Marion's Kitchen image

A celebration of Chinese flavours and with serious comfort factor, this speedy stir-fry is ready to dive into in well under half an hour – with plenty of minutes to spare! I love how the savoury, peppery flavours are king in this dish – so satisfying.

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 14

Ingredients

400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
½ cup corn flour (cornstarch)
1 onion, diced
1 red capsicum, deseeded and diced
vegetable oil for shallow frying, plus 1 tbsp extra
Black pepper sauce:
1 tbsp whole Sichuan peppercorns
1 tbsp whole black peppercorns
¼ cup oyster sauce
2 tbsp Chinese Shaoxing wine
1 tsp sweet dark soy sauce
Marinade:
1 tbsp soy sauce
1 garlic clove, finely grated

Steps:

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 RED PEPPER CHICKEN RECIPE - FOOD.COM

Chinese Red Pepper Chicken Recipe - Food.com image

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

Ingredients

2 chicken breast halves, cut into thin strips
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons peanut oil, divided
1 medium sweet red pepper, seeded and cut into thin strips
1 medium onion, cut into thin slices
1 cup broccoli floret
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
chow mein noodles

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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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!

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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.

Chinese Black Pepper Chicken with a poaching technique to cook chicken that makes moist chicken in far less calories | chefdehome.com

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.

Moist Chicken cooking in Black Pepper sauce with crunchy celery and scallions | chefdehome.com

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

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