BLACK PEPPER CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
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
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.
BLACK PEPPER CHICKEN RECIPE - PUREWOW
Provided by PureWow Editors
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. Make the Black Pepper Sauce: In a small bowl, whisk together the broth, coconut aminos, vinegar, fish sauce, black pepper and ground ginger. Set aside until ready to use. 2. Make the Chicken: Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet or the bottom of a skillet to pound the chicken until it is an even ? inch thick. Discard the parchment, then cut the chicken into 1-inch cubes. 3. Place the cubed chicken in a medium bowl with 2 teaspoons of the avocado oil, salt and pepper. Toss to evenly coat, then add the arrowroot and toss again. 4. In a large nonstick skillet over medium-high heat, heat the remaining ? cup avocado oil. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer (you may need to do this in two batches). Cook the chicken until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate and set aside. 5. Add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally, until the vegetables are slightly tender, about 4 minutes. Add the garlic and cook until fragrant, being careful not to burn, about 1 minute. 6. Return the chicken to the skillet with the sauce and bring to a boil. Reduce to a simmer and cook until the sauce is thick and coats the chicken and vegetables, about 5 minutes. 7. Remove the pan from the heat and season with salt to taste. Serve as is or with cauliflower rice, and top with a sprinkle of pepper. Note: Regular old ground black pepper just doesn't work in this dish! It's essential that you use freshly cracked black pepper.
Nutrition Facts : Calories 490 calories, CarbohydrateContent 17 grams carbohydrate, FatContent 22 grams fat, ProteinContent 53 grams protein, SugarContent 7 grams sugar
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CARAMELIZED BLACK PEPPER CHICKEN RECIPE - CHARLES PHAN ...
From foodandwine.com
Reviews 4
Total Time 35 minutes
Category Meat + Poultry
- Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.
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 WITH BLACK PEPPER SAUCE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 303.3 per serving
- Serve at once with hot steamed rice.
BLACK PEPPER CHICKEN RECIPE - PUREWOW
Reviews 4.5
Total Time 30 minutes
Calories 490 calories per serving
- 1. Make the Black Pepper Sauce: In a small bowl, whisk together the broth, coconut aminos, vinegar, fish sauce, black pepper and ground ginger. Set aside until ready to use. 2. Make the Chicken: Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet or the bottom of a skillet to pound the chicken until it is an even ? inch thick. Discard the parchment, then cut the chicken into 1-inch cubes. 3. Place the cubed chicken in a medium bowl with 2 teaspoons of the avocado oil, salt and pepper. Toss to evenly coat, then add the arrowroot and toss again. 4. In a large nonstick skillet over medium-high heat, heat the remaining ? cup avocado oil. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer (you may need to do this in two batches). Cook the chicken until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate and set aside. 5. Add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally, until the vegetables are slightly tender, about 4 minutes. Add the garlic and cook until fragrant, being careful not to burn, about 1 minute. 6. Return the chicken to the skillet with the sauce and bring to a boil. Reduce to a simmer and cook until the sauce is thick and coats the chicken and vegetables, about 5 minutes. 7. Remove the pan from the heat and season with salt to taste. Serve as is or with cauliflower rice, and top with a sprinkle of pepper. Note: Regular old ground black pepper just doesn't work in this dish! It's essential that you use freshly cracked black pepper.
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!
BLACK PEPPER CHICKEN: NIK SHARMA'S HEAT-FILLED RECIPE IS ...
[IMAGE]
Nik Sharma’s latest cookbook, The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes, includes a recipe for this delicious-sounding black pepper chicken. It’s a dish without a chili in sight that still promises to deliver its fair share of heat! The chicken is served atop basmati rice — read on for Sharma’s recipe, plus his how-to for getting the rice just right.
Black Pepper Chicken
By Nik Sharma
Before chillies arrived in India, black pepper was an important ingredient that provided heat in cooking. There are a few different versions of black pepper chicken, some dry and some with a more gravy-like sauce. If you prefer a drier chicken, use half the amount of coconut milk indicated in the recipe.
The flavour approach:
The heat in this dish comes from the pepper. For a more pronounced aroma and taste, use Tellicherry peppercorns, inspired by the South Indian stew of the same name.
Fennel seeds and slow-cooked onions provide sweetness to counteract the heat. Onions contain long chains of fructose molecules called fructans that break down on heating to release the sweeter-tasting fructose molecules.
Coconut milk is an emulsion of water, fat, proteins, and sugars that provides creaminess.
Use a fragrant coconut oil to get the full impact of coconut fragrance and flavor in this dish.
From cbc.ca
Grind the peppercorns to a coarse powder. In a small dry skillet or saucepan, toast the pepper, coriander, and fennel until they just turn fragrant, 30 to 45 seconds. Immediately transfer to a small bowl. Stir in the turmeric and lime juice and season with salt to form a paste.
Place the chicken in a large bowl and massage it with the spice paste. Transfer to a large resealable bag or wrap the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to marinate.
When ready to cook, set the chicken on the kitchen counter to reach room temperature, about 15 minutes.
Heat the coconut oil in a large saucepan over medium-high heat. Add the onions and sauté for 4 to 5 minutes, until they just turn translucent. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the marinated chicken with any liquid and the coconut milk, bring to a boil over high heat, then turn the heat to low and cook for 10 to 15 minutes, until the chicken is completely cooked and the liquid becomes a thick sauce. Stir occasionally to prevent burning. Remove from the heat, taste, and season with salt. Garnish with the cilantro and serve with warm rice.
Plain Rice:
For the most part, I cook with basmati rice at home. Basmati rice is renowned not only for its spectacular long grains but also for its aroma. Being a creature of habit, I purchase my basmati rice from my Indian food market. When purchasing basmati, always ask for rice that’s from India and has been aged for at least 1 year; the aroma will be richer.
When I cook basmati for plain rice, pulaos, or biryani, I follow these three rules:
1. Once water is added to the rice on the stove, avoid stirring or mixing it.
2. For plain rice, I do not add any salt or oil because they reduce the natural fragrance of basmati rice.
3. To add a bit of color, add a pinch of ground saffron, a few drops of beet juice, or turmeric powder.
Pick through the rice and remove any stones or debris. Place the rice in a fine-mesh sieve and rinse under cool running water until the water is no longer cloudy. Transfer the rice to a medium bowl, cover with 2 cups [480 ml] of the water or enough water to cover the grains by at least 1 in [2.5 cm], and soak for 30 minutes. Drain the water. Place the rice in a medium saucepan or a small Dutch oven with a lid and add the remaining 2 cups [480 ml] of water or enough water to cover the grains by at least 1 in [2.5 cm]. Bring to a rolling boil over medium-high heat. Turn the heat to low, cover, and cook until most of the water has evaporated, 10 to 12 minutes. Remove from heat and let sit, covered, for another 5 minutes. Just before serving, fluff the rice with a fork.
Yield: Makes 4-6 servings; Plain Rice recipe makes 2 servings (about 1¼ lb [570 g] cooked rice)
Excerpted from The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes by Nik Sharma (C) 2020 Reproduced by permission of Chronicle Books. All rights reserved.
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