RECIPES FOR BLACK PEPPER CHICKEN RECIPES
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.
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
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BEST BLACK PEPPER CHICKEN RECIPE - HOW TO MAKE BLACK ...
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Category dairy-free, nut-free, autumn, dinner party, easy chicken, winter, dinner, main dish
Cuisine American, Chinese
- Make the marinade: In a large shallow dish, add the soy sauce, rice wine (or sherry), sesame oil, garlic, black pepper, and salt and whisk to combine. Add 6 tablespoons of cornstarch and whisk to combine, breaking up any lumps of cornstarch. Add the diced chicken to the cornstarch mixture and toss to combine. Spread into a single layer and let sit for 15 to 20 minutes. Make the sauce: Meanwhile, in a separate bowl, whisk to combine all of the sauce ingredients. Set aside. When chicken is done marinating, sprinkle the pieces with remaining 6 tablespoons of cornstarch, tossing to coat. (Some of the pieces may stick together, which is fine.) Heat a wok or a large nonstick skillet over medium-high heat. Add 2 tablespoons of neutral oil. Working in batches, add the chicken pieces to the hot oil, separating any pieces that are stuck together. Continue to cook until chicken is golden brown with a thin crispy crust and is completely cooked though, 4 to 5 minutes. Place chicken pieces in a single layer on a paper towel-lined sheet pan. Add 1 tablespoon of oil to the wok/skillet and heat over high until you see a wisp of smoke. Add the bell peppers and celery and season with a pinch of salt. Cook, tossing frequently over high heat for about 2 minutes. (The bell peppers should begin to blister.) Add sliced garlic and scallion whites and cook for another 2 minutes, continuing to toss and stir to make sure the heat is evenly distributed. Add the stir fry sauce and bring to a rapid boil so that sauce begins to reduce. Continue cooking until the sauce has reduced by half, about 3 minutes. Working in batches, return chicken to wok/skillet, tossing to coat with sauce after each addition. Top with scallion greens and serve with steamed white rice.
CHINESE BUFFET BLACK PEPPER CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 3.0
Total Time 25 minutes
Calories 434.9 per serving
- Enjoy and thank Bobby for this great recipe!
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 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.
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